Turkey strips in sherry cream

Name: Turkey strips in sherry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 large carrots; 500 g Turkey escalope; 400 g ribbon noodles; 2 TABLESPOONS Oil; 3-4 Tbsp dry sherry; 1 TEASPOON Chicken broth; 1/2 TEASPOON dried; 7-10 Tbsp Italian herbs; 250 g Fresh cream; 1 TEASPOON pink berries (pepper-like spice); 7-10 Tbsp Thyme and oregano; 7-10 Tbsp to garnish

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
3 large carrots
500 g Turkey escalope
400 g ribbon noodles
2 TABLESPOONS Oil
3-4 Tbsp dry sherry
1 TEASPOON Chicken broth
1/2 TEASPOON dried
7-10 Tbsp Italian herbs
250 g Fresh cream
1 TEASPOON pink berries (pepper-like spice)
7-10 Tbsp Thyme and oregano
7-10 Tbsp to garnish

Directions

1
Bring 3-4 l salted water to the boil in a large pot. Peel and wash the carrots and cut them into sticks. Wash the meat, dab dry and cut into strips.
2
Cook the pasta in boiling salt water for about 10 minutes until al dente.
3
Heat the oil in a deep frying pan. Fry the meat on both sides over high heat for about 5 minutes. Add carrots and fry for about 3 minutes. Season everything with salt and pepper. Add sherry and 1/4 l water, bring to the boil.
4
Stir in broth, Italian herbs and crème fraîche. Simmer everything for about 5 minutes.
5
Season the shredded meat with salt and pepper. Stir in the pink berries. Drain the pasta and serve. Garnish with thyme and oregano.