Spring onion turkey pan

Ingredients for 4 servings:

• 250 g long grain rice
• 750 g turkey schnitzel
• 2 tbsp oil
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 2 tbsp tomato paste
• 400 ml broth, clear
• 100 g whipped cream
• n. B. Sauce thickener, dark
• n. B. Paprika powder, sweet
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook rice in 1/2 liter of salted water for about 20 minutes. Wash the schnitzel, pat dry, and dice it. Heat oil in a large pan. Brown the meat. Season with salt and pepper. Trim, wash, and dice the bell pepper. Trim, wash, and slice the spring onions into thick rings. Add the vegetables to the meat and continue to sauté for about 5 minutes. Remove everything. Briefly sauté the tomato paste in the frying fat, deglaze with the stock and cream. Stir in the sauce thickener and bring to a boil. Add the meat and vegetables to the sauce and heat briefly. Season with salt and paprika. Serve with the rice.