Turkey rolls in paprika sauce

Ingredients for 4 servings:

• 4 large turkey cutlets, thinly sliced
• salt and pepper
• some oil for frying
• 80 g bacon, cut into thin slices
• 4 gherkins (pickled gherkins)
• ½ red bell pepper(s)
• 1 onion(s), finely chopped
• 1 potato(s)
• 2 red bell peppers
• 500 ml vegetable stock
• 150 ml whipped cream
• some nutmeg, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made quick and easy

Season the turkey cutlets with salt and pepper and then cover evenly with the bacon. Cut the gherkins and bell pepper into sticks and arrange them on top of the turkey cutlets. Roll them up and tie them, or secure them with toothpicks or roulade pins. Brown them all over in a pan with a little oil. Then keep warm. For the sauce, briefly fry the chopped onion in a little oil. Peel and dice the potatoes. Dice the bell peppers. Add both to the pan with the onion and mix. Pour in the vegetable stock and heavy cream, then season with a little salt, pepper, and nutmeg and bring to a boil. Add the turkey rolls to the sauce in the pan and simmer, covered, for about 20-25 minutes. Remove the rolls and keep warm. Purée the sauce in a blender or with an immersion blender and season with salt and pepper if desired. Slice the roulades and serve with the sauce. We prefer to eat it with rice or pasta and salad.