Summary

Ingredients

• 500 g turkey breast
• 3 pepper (s), red, yellow and green
• 3 onion (s)
• 750 g mushrooms
• 6 tablespoon ajvar, spicy
• 1 cup crème fraîche, (crème légère)
• 1 cup cream for boiling, 50% fat
• 1 tablespoon olive oil
• 250 ml vegetable stock
• Sauce thickener
• salt and pepper
• Paprika powder

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Instructions

1. Cut the onions into approx. 1 cm cubes, roughly dice the meat, cut the peppers into 2 by 2 cm diametermonds and cut the mushrooms in half or quarter, depending on their size.
2. First fry the onions, then the meat, then the peppers and mushrooms in a little oil, and finally season well with salt, pepper and paprika. Deglaze with the vegetable stock, add the crème légère and cream to the boil and stir in the ajvar. Simmer for about 10 minutes, but make sure that the pepper pieces still retain their bite. Season again to taste and, if the sauce is too thin, thicken it with a little sauce thickener.
3. Serve with rice or pasta.