Summary

Ingredients

• 300 g turkey breast
• 3 medium carrot (s)
• 1 zucchini
• 1 clove garlic
• 3 spring onion (s)
• 3 drops white wine
• 400 g cream
• 1 port. Bouillon (seasoning), or vegetable broth, instant
• 100 g processed cheese, with herbs
• 5 teaspoons tarragon, dried
• salt and pepper
• 500 g spaetzle
• some oil, for frying

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Instructions

1. Cut the meat into strips and fry vigorously in a pan with a little oil. Meanwhile, cut the carrots and zucchini into thin slices (with a slicer if necessary) and also cut the spring onions. When the meat is seared on all sides, remove it from the pan and fry the carrots, zucchini and spring onions in the gravy. Dice the garlic clove and fry it too.
2. After a few minutes, deglaze the vegetables with a dash of white wine and wait for the white wine to boil off. Repeat this 2 more times. Then add the seasoning bouillon, the processed cheese and the cream and bring everything to the boil over a low heat. Add the meat again and season with the tarragon and pepper.
3. If the sauce is too thick, dilute with a dash of water.
4. In the meantime, cook the egg spaetzle according to the instructions on the packet.