Turkey paprika ragout with spaetzle

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 60 g Spätzle
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 (150 g) Turkey escalope
  • 1 small peeled onion
  • 200 g cleaned peppers (e.g. green and red)
  • 1 TEASPOON Oil
  • 7-10 Tbsp Sweet peppers
  • 1⁄2 Tsp Chicken broth
  • 7-10 Tbsp some vegetable binder
  • 1-2 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp some basil leaves
  • 1 tablespoon (20 g) Schmand

Directions

  1. 1

    Cook the spaetzle in plenty of boiling salted water for about 12-14 minutes (see package instructions).

  2. 2

    Wash the schnitzel, dab dry and cut into cubes. Finely dice onion. Wash the bell peppers and cut them into pieces.

  3. 3

    Heat the oil in a coated pan. Fry the meat in it thoroughly. Add onion and peppers. Fry for about 3 minutes. Season with salt, pepper and sweet paprika. Add just under 1⁄8 l water and broth, bring to the boil.

  4. 4

    Simmer everything for about 3 minutes. Thicken the ragout slightly to taste and season with balsamic vinegar, salt and pepper.

  5. 5

    Wash the basil and cut into strips. Fold into the ragout. Drain the spaetzle. Arrange everything and garnish with sour cream.

Nutrition Facts

KCAL
540 kcal
CARBS
51 g
FATS
14 g
PROTEINS
48 g