Schupfnudeln with shredded

Name: Schupfnudeln with shredded
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g floury potatoes; 100 g grated Parmesan or Emmental; 1 tablespoon (10 g each) Semolina + flour; 2 Egg yolk (Gr. M); 7-10 Tbsp salt, white pepper; 500 g Turkey Breast; 300 g Mushrooms; 3 Spring onions; 1 medium onion; 1 Tomato; 2 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 200 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 1 tablespoon (10 g) clarified butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g floury potatoes
100 g grated Parmesan or Emmental
1 tablespoon (10 g each) Semolina + flour
2 Egg yolk (Gr. M)
7-10 Tbsp salt, white pepper
500 g Turkey Breast
300 g Mushrooms
3 Spring onions
1 medium onion
1 Tomato
2 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
200 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
1 tablespoon (10 g) clarified butter

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and mash finely. Stir in cheese, semolina, flour and egg yolk. Season with salt and pepper
2
First form the dough into thin rolls, then into Schupfnudeln. Let them simmer in boiling salt water until they float on top. Drain
3
Cut the meat into strips. Clean and wash or peel the vegetables. Halve mushrooms. Cut spring onions finely. Dice onion and tomato
4
Heat the oil. Fry the meat in it thoroughly and take it out. Add vegetables, fry and season. Boil up with 1/2 l water, cream and broth. Add meat, simmer for 5 minutes and thicken
5
Fry the potato noodles in hot fat until golden brown. With
6
do to the shredded
7
Drink: cool rosé wine