Summary

Ingredients

• 500 g mushrooms, small
• 3 medium tomato (s)
• 1 large onion (s)
• 2 thick turkey schnitzel, approx. 500 g
• oil
• Salt and pepper, whiter
• 1 tablespoon flour, heaped
• 375 ml tomato juice
• 1 teaspoon vegetable stock, instant
• 0.5 ½ bunch parsley
• 1 tablespoon balsamic vinegar
• 2 tablespoon crème fraîche or sour cream

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Instructions

1. Clean the mushrooms, wash them if necessary and cut them in half. Wash and cut the tomatoes into eighths. Peel and dice the onions. Wash the turkey schnitzel, pat dry and cut into large cubes.
2. Heat 1-2 tablespoons of oil in a large pan. Fry the turkey cubes all around, season and remove.
3. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms and onions vigorously while turning. Add tomatoes, season with salt and pepper. Put the meat back in. Dust everything with flour, sweat and pour in 1/4 l water and the tomato juice. Stir in the instant stock, bring to the boil and cover and simmer for about 10 minutes.
4. Wash and pluck the parsley and cut into fine strips, except for a few leaves for garnish. Season the turkey and mushroom pot with salt, pepper and balsamic vinegar. Spread the creme fraiche on top. Sprinkle with parsley and garnish.
5. Fresh baguette tastes good with it.