Summary

Ingredients

• 750 g turkey breast fillet (s)
• 400 g mushrooms
• 1 bunch spring onion (s)
• 3 tablespoon clarified butter
• 3 tablespoon flour
• Salt and pepper, whiter
• 1 teaspoon thyme, dried
• 2 teaspoons broth, instant
• 250 ml white wine, dry
• 100 ml whipped cream

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Instructions

1. Wash the turkey breast and cut into cubes. Clean and halve the mushrooms. Cut the spring onions into rings.
2. Heat the clarified butter in the pan and briefly fry the cubes of meat in it. Add the mushrooms and fry briefly. Dust the meat and mushrooms with flour. Season with salt, pepper and thyme. Deglaze with 500 ml of hot water, stir in the broth. Pour in the white wine. Add the spring onions and cook the ragout covered for about 10 minutes.
3. Pour the cream into the ragout and bring to the boil again briefly. Season to taste with salt and pepper. Serve with spaetzle or parsley potatoes.