Turkey strips with mushrooms, peppers, tomatoes and sherry

Ingredients for 3 servings:

• 250 g turkey breast fillet(s)
• 4 tbsp oil, neutral (sunflower oil)
• 2 onions
• 2 garlic cloves
• 1 class can/n mushrooms, whole
• 2 large bell peppers, orange
• 4 tomatoes
• 1 dl sherry, sweet
• 1 cup of crème fraîche, natural
• Salt and pepper, white
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick pan magic

Peel the onions, halve them, and slice them. Peel and finely chop the garlic. Drain the mushrooms and slice them. Wash the tomatoes and quarter them. Wash the bell peppers, quarter them lengthwise, and remove the seeds. Cut them into not-too-thin strips along the short side. Cut the meat into approximately 3 cm cubes. Heat the oil in a pan and lightly fry the onions and garlic. Do not let the garlic brown, as this will make it bitter. Then add the diced meat and fry for 5 minutes, stirring gently. Season with salt and pepper. Add the bell pepper strips and fry for 3 minutes, stirring continuously. Now add the mushrooms and fry everything for another 3 minutes. Finally, stir in the tomatoes and stir-fry for another 3 minutes. Add the sherry, bring to a boil, thicken the sauce with crème fraîche, and season with salt, pepper, and cayenne pepper (important!). Serve with spaetzle.