Carinthian Geschnetzeltes

Clean the mushrooms and cut into slices. Peel onion and garlic clove, cut into small pieces. Remove the core from the bell bell pepper and cut into strips. Heat butter in a frying pan, sauté onions until translucent. Sprinkle mushrooms with a little juice of a lemon, add to the frying pan together with the bell pepper strips and sauté until soft. Cut the turkey breast into fine slices. Season meat with salt and pepper, dust with flour. Heat olive oil in a frying pan, brown the meat in it. Remove the meat from the frying pan, extinguish the pan juices with chicken stock. Add white wine and boil a little. Add cream, sour cream with flour and stir into the boiling sauce. Add meat, mushroom-vegetable mixture and rosemary to the sauce and let it stand for a few minutes. Grate cold potatoes, mix with pepper, salt, parsley and finely chopped onions. Heat oil in a frying pan, form small threads from the potato mixture and press them flat. Turn them often and let them brown until crispy. Serve the meat with the rösti on plates, sprinkle with chives.

White wine

Our tip: Use bacon with a fine, smoky note!

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