Spring Onion Turkey Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lon rain rice
- 750 g turkey schnitzel
- 2 tablespoons oil
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 2 tablespoon tomato paste
- 400 ml broth, clear
- 100 g whipped cream
- Sauce thickener, darker
- paprika powder, noble sweet
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook rice in 1/2 liter of salted water for about 20 minutes.
- Wash the schnitzel, pat dry and dice. Heat oil in a large pan. Fry the meat in it. Season with salt and pepper.
- Clean, wash and dice the bell pepper. Clean and wash the spring onions and cut into thick rings. Add the vegetables to the meat and continue frying for approx. 5 minutes. Take out everything.
- Briefly sweat the tomato paste in the frying fat, deglaze with the stock and cream. Stir in the sauce thickener, bring to the boil. Put the meat and vegetables in the sauce and heat them up briefly. Season to taste with salt and paprika powder.
- Serve with rice.
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