Summary

Ingredients

• 3 onion (s)
• 2 tablespoons oil
• 3 teaspoons herbs
• 750 g mushrooms
• 1 kg turkey breast
• a bit salt
• some pepper
• 2 teaspoons chicken broth
• 800 g potato (s)
• 0.5 ½ bunch parsley
• 100 ml crème fraîche or crème balance
• 2 tablespoon sauce thickener if required
• 500 ml water

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Instructions

1. Peel the onions and finely dice them. Fry 1/3 of the onion cubes in 1 tablespoon of hot oil until translucent. Fry the dried herbs briefly. Put aside. Clean the mushrooms and wash them if necessary.
2. Wash the meat and pat dry, season with salt and pepper. Fry all over in 1 tablespoon hot oil in the roasting pan. Add the rest of the onions and mushrooms and fry briefly. Season with salt and pepper. Spread the herb mixture on the meat. Dissolve the broth in approx. 500 ml of water and gradually pour in.
3. Fry in the preheated oven (electric stove: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 1 hour.
4. Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes. Wash and chop the parsley.
5. Lift out the meat and let it rest briefly. Refine the meat stock with crème fraiche or crème balance. Thicken with sauce thickener and season to taste.
6. Drain the potatoes and sprinkle with parsley. Arrange everything on plates and serve immediately.