Summary

Ingredients

• 600 g turkey breast fillet (s)
• 2 onions)
• 300 g mushrooms
• 3 tablespoon oil
• salt and pepper
• 1 tablespoon flour
• 500 ml poultry stock
• 200 g cream
• 2 sprigs thyme
• 400 g spaetzle from the coolin shelf or homemade
• 50 g butter

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Instructions

1. Rinse the meat, pat dry and cut into strips. Peel and halve the onions and cut into fine wedges. Clean the mushrooms. Halve small mushrooms, quarter large mushrooms, cut giant mushrooms into four equal-sized slices each and cut them in half.
2. Fry the meat in the oil for about 5 minutes. Season with salt and pepper, remove. Sweat the onions and mushrooms in the remaining frying fat for about 2 minutes while turning. Heat the spaetzle according to the instructions on the packet.
3. Dust the onion and mushroom mixture with flour and deglaze with broth. Pour in the cream, bring to the boil while stirring. Rinse the thyme, shake it dry and pluck the leaves from the branches. Add to the mushrooms with the meat and simmer for 5 minutes, season to taste.
4. Heat the butter in a pan and toss the spaetzle in the butter for about 3 minutes until they are nicely browned. Serve the strips of meat with the spaetzle and possibly thyme.