Turkey strips with spring vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the carrots and cut them into sticks. Peel and finely chop the onion. Wash asparagus, cut off woody ends. Cut asparagus into large pieces. Clean and wash spring onions and cut into rings.

2. 2

   Wash the meat, dab dry and cut into strips. Heat 2 oil in a large frying pan. Sauté the meat in it vigorously while turning. Season with salt and pepper and remove from the pan.

3. 3

   Add 2 tablespoons of oil to the pan, heat, add onion, carrots and spring onions (except 1 tablespoon for garnishing). Fry while turning. Season with salt, pepper and sugar. Add the asparagus, deglaze with stock, bring to the boil, cover and cook for about 6 minutes.

4. 4

   Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Stir the sour cream and starch until smooth, add to the stock with the vegetables. Bring to the boil again while stirring and simmer for about 1 minute.

5. 5

   Add meat and heat. Season to taste with salt and pepper.

6. 6

   Wash parsley, shake dry and chop finely. Pour pasta into a sieve, quench briefly and drain. Arrange the noodles and cut into strips on plates sprinkled with a little parsley and spring onions.

7. 7

   Garnish with parsley leaves as desired. Add the remaining pasta sprinkled with parsley.

Nutrition Facts

KCAL
740 kcal

CARBS
70 g

FATS
28 g

PROTEINS
50 g