Turkey goulash with mushrooms and spaetzle

Ingredients for 2 servings:

• 400 g turkey breast
• 125 g spaetzle
• 2 onions
• 250 g mushrooms
• 300 ml vegetable stock
• 50 ml white wine
• 50 ml cream
• 2 tbsp vegetable oil
• 10 sprigs of parsley
• 1 tbsp pepper, green, pickled from the jar
• 1 tsp paprika powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the turkey breast into cubes. Peel and roughly chop the onions. Trim and halve or quarter the mushrooms. Wash the parsley, spin dry, and roughly chop. Drain the green peppercorns and let them drain well. Cook the spaetzle in plenty of salted water according to the package instructions. Briefly sear the turkey breast in a large pot with 1 tablespoon of vegetable oil, remove from the pot, and keep warm. Sauté the mushrooms and diced onions in the same pot with 1 tablespoon of vegetable oil and the green peppercorns for a few minutes. Then deglaze with the white wine and reduce the wine slightly. Add the vegetable stock and cream, bring to a boil briefly, and then simmer over medium heat for about 20 minutes. Season with pepper, salt, and paprika, and stir in the parsley.