1 tbsp oil
4 turkey escalopes
150 g mushrooms, sliced
1 garlic clove(s), chopped
1 small onion(s), diced small
1/2 pepper(s), cut into thin strips
250 ml beef stock
1 tbsp tomato paste
1/2 cup crème fraîche
1 tsp cornstarch for binding
thyme
rosemary
salt and pepper
Preparation
Heat the oil in a pan. Salt the schnitzels and fry them in the pan. Remove the finished fried schnitzels from the pan, season with pepper and keep warm in the oven at approx. 60°C.
Lightly fry the mushrooms, pepper strips and chopped garlic in the remaining oil in the pan. Add the broth and tomato paste and simmer over high heat for about 5 minutes.
Mix the crème fraîche with the starch, add it and simmer for 1 minute. Season with thyme, rosemary, salt and pepper. Pour the sauce over the schnitzels.