Onion-curry-mustard strips with freshly made spaetzle

Ingredients for 2 servings:

• 500 g turkey breast fillet(s)
• 5 shallots
• 2 tbsp curry powder
• 250 ml water, hot
• 3 tbsp mustard, medium hot
• 200 g sour cream
• Salt and pepper, black, freshly ground
• oil
• 250 g wheat flour type 405
• ½ tsp salt
• 3 eggs, not too big
• 110 ml water or sparkling mineral water, warm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

We start with the dough for the spaetzle so that the dough can rest until needed. Put all the ingredients for the spaetzle in a mixing bowl and stir until air bubbles form. Stir together the curry powder, 1 teaspoon of salt, and 1 teaspoon of pepper and let stand. Cut the turkey breast into small strips. Place a pot on the stove and heat 1 tablespoon of oil. When the oil is hot, add the meat and fry on all sides until golden brown. Then mix the spice mixture with the meat and fry briefly again. Peel the shallots and slice them into rings, add them to the meat, and fry for about 5 minutes. Deglaze the meat mixture with the hot water. Now add the mustard and stir until dissolved. Do the same with the sour cream. Put the lid on and let the shredded meat simmer over low heat for about 30 minutes. In the meantime, put a second pot with plenty of water and a little salt on the stovetop and bring to a boil. Using a spaetzle press or spaetzle grater, press the dough through and bring to a boil briefly. When the spaetzle float to the top, they’re ready. Season the sauce again and serve everything on plates.