Champignon turkey pan

Name: Champignon turkey pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 bunch Spring onions; 100 g Mushrooms; 5 cherry tomatoes; 1 Garlic clove; 1 TABLESPOON Oil; 125 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cornstarch; 7-10 Tbsp Juice of 1 large orange; 1 Stalk of parsley leaves

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/2 bunch Spring onions
100 g Mushrooms
5 cherry tomatoes
1 Garlic clove
1 TABLESPOON Oil
125 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cornstarch
7-10 Tbsp Juice of 1 large orange
1 Stalk of parsley leaves

Directions

1
Clean, wash and chop the spring onions. Clean mushrooms, wash and halve. Wash, clean and halve the tomatoes. Peel garlic and crush finely. Cut meat into thin slices.
2
Heat oil in a pan and fry meat in it. Season with salt and pepper and remove. Fry the mushrooms and garlic in the frying fat. Sauté spring onions and cherry tomatoes briefly.
3
Stir starch and orange juice until smooth, add to vegetables and bring to the boil briefly. Add meat again, heat up again briefly and season with salt and pepper. Garnish with parsley.