John Myers
Ingredients for 4 servings:
- 600 g turkey breast fillet(s)
- 2 onions
- 300 g mushrooms
- 3 tbsp oil
- salt and pepper
- 1 tbsp flour
- 500 ml chicken stock
- 200 g cream
- 2 sprigs of thyme
- 400 g Spätzle from the refrigerated section or homemade
- 50 g butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes
a very creamy and juicy turkey strips that you can whip up in a flash.
Rinse the meat, pat dry, and cut into strips. Peel the onions, halve, and thinly slice. Clean the mushrooms. Halve small mushrooms, quarter large mushrooms, and cut giant mushrooms into four equal slices, each sliced in half. Brown the meat in oil on all sides for about 5 minutes. Season with salt and pepper, and remove. Sauté the onions and mushrooms in the remaining frying fat for about 2 minutes, stirring occasionally. Heat the spaetzle according to the package instructions. Dust the onion and mushroom mixture with flour and deglaze with stock. Pour in the cream, bring to a boil, and stir. Rinse the thyme, shake dry, and pluck the leaves from the sprigs. Add to the mushrooms along with the meat and simmer for 5 minutes. Season to taste. Heat the butter in a pan and toss the spaetzle in the butter for about 3 minutes, until nicely browned. Serve the strips with the spaetzle and, if desired, thyme.
Facebook Comments