Poultry cream goulash

Ingredients for 6 servings:

• 150 g onion(s)
• 170 g mushrooms
• 800 g turkey schnitzel
• 4 garlic cloves
• salt and pepper
• chili powder
• Herbs of Provence
• 2 tbsp oil
• 1 tsp peppercorns, green
• 200 g cream
• 150 g crème fraîche
• 20 g butter
• 20 g flour
• 250 ml Hungarian-style paprika sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely dice the onions. Drain the mushrooms in a sieve. Rinse the schnitzel, pat dry, and cut into strips about 2.5 cm wide, then into pieces about 3 cm long. Peel the garlic and press it through a press. Season the turkey with garlic, salt, pepper, chili powder, and herbs. Sauté the onion in hot oil until translucent. Add the meat and sear for about 5 minutes. Add the mushrooms and peppercorns. Season everything with salt and pepper. Stir in the cream and crème fraîche. Knead the flour and butter together, stir into the sauce, bring to a boil, and simmer for about 10 minutes. Stir in the paprika sauce. Serve with rice, pasta, or couscous.