Turkey slices à la Provence

Ingredients for 4 servings:

• 500 g turkey breast or turkey schnitzel
• 250 g mushrooms
• ½ can of corn
• 4 large shallots
• 2 stalk(s) leeks
• 1 clove(s) garlic
• 1 m.-sized carrot(s)
• 2 tsp herbs de Provence
• 1 tbsp, heaped mustard, grainy
• 1 tbsp herb vinegar
• 400 ml vegetable stock
• 100 ml cream
• 2 tbsp flour
• salt and pepper
• curry powder
• Paprika powder
• some lemon juice
• 3 tbsp oil (frying oil), organic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Halve the mushrooms and thinly slice them. Finely dice the peeled carrot and shallots. Finely chop the garlic. Thinly slice the washed leeks. Place the corn in a sieve and rinse thoroughly under running water. Cut the turkey breast into small cubes and season generously with salt, pepper, curry powder, and paprika. Turn the meat over a spoon in a bowl several times to distribute the seasoning. Dust with flour and turn a few times. Heat the oil in a pan and fry the meat over high heat for about 5 minutes until lightly crispy, turning several times. Remove from the pan, set aside, and cover if necessary to prevent it from cooling completely. Glaze the carrot cubes in the hot fat for about 1 minute. Add the mushrooms and season well with pepper and salt. Fry for about 3 minutes, turning several times. Push the vegetables outwards and add the shallots to the center of the pan. Fry for 1 minute. Add the corn and leek, mix well, and cook for 3-4 minutes. Reduce the heat if necessary. Deglaze with the stock and bring to a boil briefly. Add the mustard, cream, and vinegar and cook briefly. Reduce the heat. Stir in the Provençal herbs. Add the meat and heat for 2-3 minutes. Season with salt and pepper. If there is too little liquid, dilute with 100-200 ml water. Serve with rice, pasta, and fresh salad. After arranging, you can add a few squeezes of lemon juice.