Summary

Ingredients

• 500 g turkey breast
• 200 g mushrooms, fresh brown caps (mushrooms only in an emerency)
• 1 red pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 0.5 ½ bunch parsley
• 1 cup whipped cream
• 350 ml white wine, dry (e.g. Rivaner)
• 1 tablespoon flour
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 1 teaspoon pepper, freshly pounded (not ground)
• 1 dash oil
• 3 teaspoons paprika powder, noble sweet
• 2 cup basmati
• 1 tablespoon vegetable stock, instant
• possibly aromatic

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Instructions

1. Cut the turkey breast and paprika into 1cm thick, 5cm long strips. Finely chop the garlic, parsley and onion. Cut brown caps (they just taste more aromatic than mushrooms and this dish needs that!) Into slices.
2. Fry the onion, garlic and mushrooms in the oil until the onion is translucent. Add turkey strips and fry them lightly.
3. Dissolve the instant stock in a large cup with hot water and deglaze the whole thing. Add half of the wine. Season with salt and freshly crushed pepper (it is aromatic but not so hot, which would not work here at all), bring to the boil and simmer for 15 minutes.
4. In the meantime, bring 2 cups of rice with 4 cups of water of the same size to the boil and then just simmer until the desired firmness is achieved. Don`t forget to stir occasionally. Then keep warm for a few more minutes.
5. Top up the strips with the rest of the wine and bring to the boil. Stir in paprika powder.
6. Dissolve the flour in a little cold water until it is free of lumps and stir into the boiling sauce. Continue cooking until the sauce thickens. Now take the pan off the fire and stir in the whipped cream.
7. Now season again with salt, pepper and sugar, possibly also a little flavor.
8. Arrange nicely on the plates and
9. Good Appetite
10. The same wine is suitable as a table drink and of course a Chinese cabbage salad.