Schupfnudel pan with Black Forest ham

Ingredients for 3 servings:

• 400 g turkey strips
• 500 g potato dumplings
• 50 g Black Forest ham
• 250 ml beef broth or clear broth
• 4 handfuls of carrots and peas, frozen
• 4 tbsp milk
• 2 tbsp mustard, medium hot
• 1 bunch chives, fresh or frozen
• 1 salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the turkey strips in a bowl, add 1 tablespoon of mustard, and season with salt and pepper to taste. Mix everything together and let stand for a moment. Finely chop the onions and fry in butter or oil. When the onions are translucent, add the strips and fry everything until golden brown. While the strips are frying, cut the Black Forest ham into strips. Before the strips are golden brown, add the ham and fry with it. In a separate pan, slowly fry the potato dumplings until crispy. When the strips are golden brown, pour in 125 ml of the stock and the milk. Bring to a boil briefly and add the vegetables. Simmer until the sauce has reduced slightly. Add 1 tablespoon of mustard and the remaining stock. Season again as needed, but not too much, as the Black Forest ham already has a very strong flavor. Let this simmer for a while, then add the crispy fried potato dumplings and mix. Finally, add the chives, stir briefly again and then serve.