Turkey strips with mixed vegetables in white wine sauce

Ingredients for 4 servings:

• 200 g carrot(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 spring onion(s)
• 500 g turkey breast, shredded
• 25 g butter
• 100 ml vegetable stock
• 150 ml white wine
• 150 ml whipped cream
• ½ bunch chives
• salt and pepper
• possibly paprika powder
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and cut into thin strips. Wash the bell peppers, peel if necessary, and also cut into thin strips or dice. Finely dice the spring onions. First, fry the spring onions in hot butter, then add the carrots and bell peppers and fry. Season the meat with a little salt and a pinch of pepper. If you want to counteract the pale color of the turkey, sprinkle with additional paprika. Add to the vegetables and fry until cooked through. Add the vegetable stock, wine, and cream, bring to a boil, and then simmer over medium heat for about 15 minutes. If you prefer a less runny sauce, stir in 1 tablespoon of sauce thickener. Sprinkle chives over the top when serving. Please note that the vegetable stock is already salty. Therefore, use it sparingly when seasoning the meat and adjust the seasoning later. Ribbon noodles or rice go well with this dish.