Turkey pan with peppers in cream sauce

Name: Turkey pan with peppers in cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Turkey escalope; 200 g Mushrooms; 2 Onions; 1-2 Garlic cloves; 1 red, yellow and green peppers; 1 Pot of basil; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh cream; 3/8 l Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Turkey escalope
200 g Mushrooms
2 Onions
1-2 Garlic cloves
1 red, yellow and green peppers
1 Pot of basil
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh cream
3/8 l Vegetable broth (instant)
2 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Wash the turkey meat, dab dry and dice. Clean, clean and halve the mushrooms. Peel and finely dice onions and garlic. Clean, wash and cut the peppers into strips.
2
Wash the basil and pluck the leaves from the stems and cut them into strips. Heat the fat. Brown the meat in it while turning. Add mushrooms and fry. Add onions, garlic and paprika and fry briefly.
3
Season with salt and pepper. Deglaze with crème fraîche and broth and add basil. Bring to the boil and thicken with sauce thickener. Season again with salt, pepper and lemon juice. Garnish with basil and lemon wedges.