Puten-Paprika Geschnetzeltes — Cremig dank Ajvar!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut turkey breast into small strips

Remove seeds from bell peppers and slice them into strips

Halve the onion and cut into half rings

Chop two cloves of garlic finely

Add a splash of oil to the skillet and heat it up

Once the oil is hot, add the turkey and sear until it has a nice color and browning

Remove the turkey and place it in a bowl

Add more oil to the skillet and heat it up again

Sauté the bell peppers in the skillet

Add onions and garlic to the skillet and reduce heat to medium

Sauté briefly until translucent

Increase heat and deglaze the pan with 400 milliliters of chicken broth

Bring to a boil and scrape the bottom of the pan to release flavors

Add 70 grams of ajvar, 150 grams of creme fraiche, and two teaspoons of sweet paprika

Stir well to combine

Season with approximately one teaspoon of salt and pepper to taste

Stir again and cover, letting it simmer for about 10 to 15 minutes until the peppers are tender

Prepare a pot of salted water for pasta

Cook pasta according to package instructions once the water boils

After 10 minutes of simmering, check the peppers for tenderness

Add the turkey back into the skillet and stir

Cover and let it simmer for another 5 to 10 minutes

Thicken the sauce with a starch-water mixture

Mix one tablespoon of starch with a bit of water until smooth and add it to the sauce

Start with 4 to 5 teaspoons and let it boil to thicken

If the sauce is still too thin, add another 2 to 3 teaspoons and boil again

Once satisfied with the sauce consistency, serve the pasta and top with the turkey paprika mixture

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens