Turkey Goulash with Shallots

I500 g shallots
800 g turkey breast
250 ml each of wine and chicken soup
1 tsp. red peppercorns
3 tbsp. oil
salt, pepper, thyme


Peel the shallots. Cut turkey into cubes and fry over high head in portions.
Add thyme, red peppercorns and shallots and fry briefly.
douse with wine and chicken soup, bring to the boil. Simmer covered about 30 minutes. Maybe thicken. Season to taste with salt and pepper.


         Side dish: boiled potatoes