Summary

Ingredients

• 4 large turkey escalope (you may have the butcher cut it up!)
• 1 small onion (s), (diced)
• 1 can mushrooms, st choice (cut)
• 1 cup crème fraîche - herbs (large)
• some cream
• salt and pepper
• 0.5 ½ cube meat stock, (pure)
• Fat, for the pan
• Paprika powder, sweet

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Instructions

1. Heat the fat in a high pan. Steam the onion in it until translucent. Add the shredded, seasoned meat and fry over medium heat, deglaze with a little water (approx. 150 ml), add half the stock cube. Cook for approx. 20 minutes over low heat. During this time add the mushrooms and cook, season again with paprika. If the water boils too much, add water. Finally stir in the creme fraiche and cream and, if necessary, thicken with a light sauce thickener.
2. Go quickly!
3. This goes well with rice, pasta and green salad.