Sliced turkey Tuscany
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fillet (s) (turkey fillet)
- 400 g white mushrooms
- 1 zucchini
- 1 large onion (s)
- 2 cloves garlic
- 1 cup cream
- 1 cup sour cream or herbal cream cheese
- 100 ml white wine, dry
- 200 ml poultry stock or vegetable stock
- 4 tablespoon tomato paste
- 3 teaspoons paprika powder, noble sweet
- 2 teaspoons cayenne pepper or 1 tablespoon sambal oelek
- 2 tablespoon oregano, fresh or teaspoon dried
- 1 teaspoon thyme, fresh or dried
- 1 tablespoon basil, fresh or teaspoon dried
- 2 tablespoon olive oil
- Salt and pepper, whiter
- Parmesan, freshly grated
- possibly chilli from the mill
- 400 g penne
- Salt water
Print Recipe
Pin Recipe Instructions
- Cut the turkey meat into thin strips. Roughly dice the onion, clean and halve the mushrooms and dice or slice the zucchini. Then chop the herbs and garlic.
- Put the onions and garlic in a pan and sweat until the onions are translucent, then add the turkey strips and the mushrooms (if the meat is sweaty, skim off some of the juice).
- When the meat turns white (after approx. 2 - 3 minutes), season with salt and pepper and add the tomato paste, paprika and cayenne pepper. Now add the zucchini and fry the meat until it turns brown.
- Now delete the meat with the white wine and the stock. Bring the brew to the boil and wait until the strong alcohol smell has dissipated. Then add the sour cream or herbal cream cheese, the cream and the remaining herbs and reduce the sauce until it has the desired consistency.
- Season to taste and, if necessary, season with chilli from the mill. Serve with freshly grated parmesan on the penne that has meanwhile been boiled in salted water.
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