German turkey strips with mushrooms

A lighter take on German Geschnetzeltes: thin strips of turkey and button mushrooms in a milk and quark sauce with sweet paprika. With steamed potatoes and broccoli.

Instructions

1. Steam the potatoes for 20 minutes and the broccoli for 6 minutes.

2. Slice the turkey into thin strips and brown them in hot oil for 3 minutes, then set aside.

3. Fry the onion and sliced mushrooms for 6 minutes, sprinkle with paprika, pour in the stock and the milk mixed with the starch; let it thicken for 2 minutes.

4. Off the heat, stir in the fromage frais and turkey, season, scatter with parsley and serve with the vegetables.

Chef's tips

• Add the fromage frais off the heat so it doesn't split.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.