Turkey paprika ragout with spaetzle

Name: Turkey paprika ragout with spaetzle
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 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

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

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
Cook the spaetzle in plenty of boiling salted water for about 12-14 minutes (see package instructions).
2
Wash the schnitzel, dab dry and cut into cubes. Finely dice onion. Wash the bell peppers and cut them into pieces.
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
Simmer everything for about 3 minutes. Thicken the ragout slightly to taste and season with balsamic vinegar, salt and pepper.
5
Wash the basil and cut into strips. Fold into the ragout. Drain the spaetzle. Arrange everything and garnish with sour cream.