Summary

Ingredients

• 300 g turkey breast
• 300 g spaetzle
• 1 onion (s)
• 2 red pepper (s)
• olive oil
• Balsamic, dark
• 2 tablespoon crème fraîche
• salt and pepper
• Paprika powder
• little vegetable stock, instant
• Flour
• 1 green pepper (s)
• some water

Print Recipe Pin Recipe

Instructions

1. Parry the meat and cut into narrow strips. Dust with flour. Cut the onion into cubes. Core the two peppers and cut into narrow strips. Meanwhile, bring the water to the boil and prepare the spaetzle in it. Sear the meat together with the onions in heated olive oil. After a few minutes, add the pepper strips and fry with them. Season with salt and pepper. When everything is well seared, deglaze with a strong dash of balsamic vinegar. The meat can turn a brownish color. Fill everything up with broth (some water and a little vegetable broth) and, if necessary, additionally thicken the sauce with flour. Mix well and season with paprika, salt and pepper. Simmer for 10 minutes and add 1-2 tablespoons of crème fraiche (alternatively: cream). Drain the finished spaetzle and add it to the pan. Mix well and serve immediately.