Summary

Ingredients

• 800 g turkey breast, diced
• 500 g potato (s), diced
• 250 g mushrooms
• 2 red and yellow bell peppers, diced
• 4 spring onion (s)
• 1 cup crème fraîche
• 250 ml vegetable stock
• 200 g Gouda cheese, rated
• 1 clove garlic
• 4 tablespoon olive oil
• 1 pinch (s) salt
• 1 pinch (s) paprika powder, noble sweet
• 1 pinch (s) pepper

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Instructions

1. Peel the potatoes and cut into bite-sized cubes. Pre-cook in salted water for about 15-20 minutes.
2. Clean the mushrooms and cut into quarters or slices, depending on the size. Also cut the bell pepper into bite-sized cubes and the spring onions into rings. Weigh the garlic finely with a suitable knife. Wash the turkey breast and cut into bite-sized cubes.
3. Fry the turkey breast pieces in a pan with olive oil, salt and season with sweet paprika. Given the amount, it may be necessary to sear the meat in two portions so that it does not boil.
4. Then fry the mushrooms, spring onions and pepper pieces in the pan. Add the garlic and pepper. Now add the crème fraîche and the vegetable stock and reduce a little.
5. Put the browned turkey pieces in a baking dish and mix with the potato cubes. Then pour the vegetable and mushroom mixture over it and sprinkle with grated Gouda cheese.
6. Bake at 180 degrees fan-assisted or 200 degrees top / bottom heat for about 20 minutes, until the cheese has melted nicely.