John Myers
Contents
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Ingredients
- 500 g Turkey breast
- 2 medium Onion
- 4 Potatoes
- 1 packet Peas - small frozen
- 2 Garlic
- Salt
- Pepper
- 2 tbsp Tomato paste concentrated three times
- Sweet paprika
- Marjoram
- Chilli Pul Piber or
- Harissa paste
- Soup or water to pour on
- 2 tbsp Crème fraîche or
- Sour cream
- 2 tbsp Oil
Water spaetzle:
- 500 g Wheat flour - handy
- 1 tsp Salt
- 350 ml Water cold
- Enough for 4-6 people
Instructions
- Wash fresh, dab and cut into pieces about 2 cm in size and drain with crepe. Peel the onion and cut into small cubes. Peel and quarter the potato
- Let the oil get hot in a saucepan and roast the onions until golden, add the meat and roast until it turns color. Briefly roast the tomato paste and parika and add the soup (approx. 300 ml). Add potatoes and above all on a low flame. Simmer for 20 minutes,
- Just before it is cooked, add frozen peas, season with salt, pepper, Pul Piber or Harissa paste and 2 tablespoons of sour cream, depending on the heat and taste you want
Water spaetzle:
- Mix wheat flour with salt and slowly stir in 350 ml of water, leave to rest for about 10 minutes. Beat again (dough should "pull" without tearing).
- In the meantime, bring 4 liters of salted water to a boil, brush the spaetzle dough through a coarse sieve or multi-server and bring it to the boil once. Strain in the sink and the water sparrows are fertile.
- Tip 6: Use butter and eggs as well as spices to suit your taste, green salad goes well with it. As a side dish, I only seasoned them with butter.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 1.4gProtein: 9.9gFat: 4.4g
