Description
Zartes Putenfleisch in cremiger Honig-Senf-Sauce, begleitet von knackigen roten und grünen Paprikastreifen und goldbraunen Zwiebeln. Frischer Dill rundet das Gericht aromatisch und farbenfroh ab.
Ingredients
Scale
- 1 red bell pepper
- 1 green bell pepper
- 1 kg turkey meat (or pork)
- 400 g heavy cream
- 4 tablespoons mustard
- 4 tablespoons honey
- 4 onions
- dill
- salt
- pepper
Instructions
- Begin by preparing all your ingredients. Wash the red and green bell peppers, remove the stems, seeds, and membranes, then cut them into small cubes or finely chop them. Peel the onions and chop them finely as well.
- Trim any excess fat from the turkey meat (or pork, if using), and cut the meat into bite-sized cubes or thin strips, ensuring that all pieces are roughly the same size for even cooking.
- Season the cubed meat generously with salt and pepper, tossing to distribute the seasoning evenly.
- Heat a large skillet or Dutch oven over medium-high heat. Add a little oil if necessary (depending on the fat content of your meat). Once the pan is hot, add the meat in batches if needed to avoid overcrowding. Sear the meat on all sides until it is nicely browned and cooked through. This should take about 6-8 minutes. Remove the meat from the pan and set aside.
- In the same pan, add the chopped onions and bell peppers. Sauté them over medium heat, stirring frequently, until the onions are translucent and the peppers have softened, about 5-7 minutes.
- Return the browned meat to the pan with the sautéed vegetables. Pour in the heavy cream and stir well to combine all the ingredients.
- Add the mustard and honey to the pan. Mix thoroughly so that the mustard and honey are evenly distributed throughout the sauce.
- Sprinkle in some chopped dill to taste, and stir again. Adjust the amount of dill according to your preference.
- Reduce the heat to low, cover the pan with a lid, and let the mixture simmer gently for about 30 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pan. The sauce should thicken and the flavors should meld together.
- After 30 minutes, taste the sauce and adjust the seasoning with additional salt, pepper, mustard, honey, or dill as needed to balance the flavors to your liking.
- Serve the Geschnetzeltes hot, ideally accompanied by freshly cooked rice to soak up the creamy honey-mustard sauce.
Notes
For best results, use fresh dill for a more vibrant flavor. This dish pairs wonderfully with rice, but can also be served with noodles or crusty bread. If you prefer a lighter sauce, you can substitute part of the heavy cream with milk or a plant-based alternative. Adjust the amount of mustard and honey to achieve your desired balance between tangy and sweet. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
