Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 sprig rosemary
• 1 tablespoon butter
• 1 teaspoon paprika powder, hot pink
• 1 pinch curry powder
• little Tabasco
• 1 tablespoon ketchup
• 0.5 dl ½ vermouth, (Noilly Prat)
• 1 dl white wine
• 1 dl poultry stock
• 1 tablespoon butter, soft
• 1 tablespoon flour
• 2 dl cream
• 600 g turkey breast, sliced
• salt and pepper
• 2 tablespoon butter
• 1 dl whiskey

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the onion and garlic. Pluck the rosemary needles from the branch and chop them too.
2. Heat the butter (1 tablespoon) in a medium pan. Sauté the onion, garlic and rosemary in it. Add paprika powder, curry, Tabasco and ketchup and roast briefly. Deglaze with the vermouth, white wine and the stock and let everything boil down halfway on a large fire.
3. In the meantime, mix the softened butter (also 1 tablespoon) and the flour well with a fork.
4. Add the cream to the reduced sauce. Add the flour butter and let the sauce cook until it throws lightly. Finally season with salt and pepper.
5. Pat the strips dry with kitchen paper. Season with salt and pepper.
6. Heat half of the clarified butter in a frying pan. Add half of the shredded meat and sear it for just 1.5 minutes. Take out, keep warm and fry the 2nd portion in the same way. Also remove and keep warm.
7. Dissolve the roast set with the whiskey and let it boil down halfway. Pour into the sauce through a fine sieve.
8. Return the meat to the hot sauce and heat it up briefly, but don`t let it boil anymore.
9. Noodles or dry rice go well with it. You can also serve the strips as a filling for puff pastry patties.