Turkey meat in creamy white wine sauce and fresh mushrooms

Ingredients for 4 servings:

• 500 g fresh mushrooms or 2 jars, sliced
• 1 bell pepper(s), red, roughly diced
• 1 yellow bell pepper(s), coarsely diced
• 125 g bacon, diced
• 1 stalk(s) leek, halved and finely sliced
• 200 ml cream
• 2 m.-sized tomatoes, halved and sliced
• 500 g turkey meat, roughly diced
• 2 tbsp rapeseed oil or olive oil
• 1 tbsp paprika powder, sweet
• 1 tbsp curry
• 1 pinch(s) rosemary
• ½ tsp thyme, shredded
• ½ tsp marjoram, shredded
• 4 tsp broth, granulated
• 100 ml white wine
• 100 ml milk
• n. B. Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for all those who love hearty and creamy food

Briefly sear the roughly diced turkey on both sides over medium heat in a large pan with rapeseed or olive oil, seasoning with paprika and salt. Now add the diced ham, the sliced ​​leek, and the sliced ​​mushrooms (fresh mushrooms are not washed; simply wiped clean with kitchen paper and then sliced) and cook, stirring frequently, until the mushrooms have absorbed a good amount of water and there is room in the pan again. Add the diced bell peppers and sliced ​​tomatoes and season with 1 tablespoon of curry (you can use more or less if you like) and about 4 teaspoons of granulated instant stock. Sprinkle over the thyme, rosemary, and marjoram (I use about half a teaspoon of each spice, but that’s a matter of taste). Pour in 200 ml of cream, a generous splash of white wine (each person can add as much as they like), and a generous splash of milk, and bring to a brief boil. Then, cover and simmer gently. After about 5 minutes, season to taste, stirring occasionally. Add salt, paprika, or curry powder, if desired. The white wine goulash is ready when the pepper sticks are still slightly crunchy. It goes perfectly with riccioli (similar to spiral pasta), pasta, or rice. In addition to salt, we also add a tablespoon of turmeric to the pasta or rice water; it gives it a lovely yellow color and tastes great.