Turkey in cognac-pepper sauce


  • 600 grams turkey schnitzel
  • 1 onion
  • 2 tablespoons oil
  • salt
  • white pepper
  • green pickled pepper
  • 4 tablespoons brandy
  • 150 grams cream
  • 750 milliliters water
  • 3 teaspoons chicken broth(concentrated)
  • 5 tablespoons sauce thickener

Preparation method (receipt)

Slice the turkey strips. Grind the onion. Heat the oil and fry the turkey, add the onion, saute it until transparent. Season with salt and pepper. Add strained green pepper (to taste), brandy, cream, water. Boil. Add broth, cook for 20 minutes. Enter a thickener, salt and pepper again.

turkey onion vegetable oil salt white pepper green pepper brandy cream water chicken broth sauce thickener