Turkey Strips in Paprika Sauce with Ham and Mushrooms
A Roman Paulus classic in a slightly different guise. Turkey breast is first seared over high heat and then combined with a smooth paprika sauce built on ground paprika, tomato purée and brandy. On the plate it is joined by sautéed mushrooms, red pepper and ham, which give the dish both bite and colour. Serve it as an elegant lunch or as bite-sized party portions.
Prep: 45 min
Servings: 4
Energy: 77 kcal per serving
Method
01.
Finely chop the onion, half of the fresh pepper and two mushrooms, and sauté them in a pot in hot vegetable oil. After a while add the tomato purée, stir, add the ground paprika and sauté briefly. Deglaze with the brandy (you can flambé it) and let it cook down so the alcohol reduces. Then pour in the stock, season with salt and pepper and simmer for 15–20 minutes until all the ingredients are soft. Finally blend the sauce to get a smooth consistency.
02.
Cut the turkey breast into strips, season with salt and pepper and sear over high heat in a larger pan in hot oil. Pour in just enough of the prepared sauce to bring the meat together and let it simmer briefly. Finally refine it with whipped cream and season with freshly chopped parsley.
03.
Cut the remaining fresh pepper and mushrooms into larger pieces and halve the gherkins lengthways. Sauté everything in a smaller pan in hot oil, season lightly with pepper and salt. Add the ham cut into strips and a little chopped parsley and heat through briefly.
04.
Arrange the turkey breast with the paprika sauce on a deep plate and garnish with the sautéed mushrooms with ham, the gherkins and the red pepper. Rice works well as a side dish. You can also serve the dish in smaller bowls as party bites.
