Turkey strips with spaetzle

Ingredients for 2 servings:

• 250 g spaetzle (egg spaetzle)
• Water (salt water)
• 250 g turkey schnitzel (frozen), thawed
• 1 can of mushrooms (170 g)
• 1 small onion(s)
• 3 tbsp oil (sunflower oil)
• Salt and pepper, black
• 50 ml dry white wine
• 200 g cream
• 1 tsp mixed herbs (frozen)
• 1 tbsp instant gravy
• 1 pinch of nutmeg
• 1 tsp butter, soft

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the egg noodles in boiling salted water and cook according to the package instructions. Meanwhile, cut the turkey schnitzel into thin strips. Drain the mushrooms in a sieve. Peel and finely dice the onion. Drain the noodles and let them drain. Heat two tablespoons of sunflower oil in a pan and fry the meat strips on all sides for 3-4 minutes. Remove from the pan, place on a plate and season with salt and pepper. Pour one tablespoon of sunflower oil into the pan juices and sauté the diced onion until translucent. Add the mushrooms and sauté for 3 minutes, stirring occasionally. Deglaze with white wine and pour in the cream. Stir the herbs and meat juices into the pan, season to taste with salt and pepper. Toss the meat strips with the meat juices, toss once, and set the pan aside. Season the noodles with a little salt and nutmeg and toss loosely with the butter. Arrange on plates and arrange the noodles on top.