This mild spicy goulash with peppers and cream from traditional Hungarian cuisine tastes good for the whole family. The creamy sauce goes well with the popular side dishes. So the food is almost faster on the table than it can be covered. 1. Cut the turkey or chicken breast and peppers into strips, provide cream and water. 2. Put 1–2 tablespoons of cooking oil (e.g. sunflower oil) together with the seasoning mixture 1 (small bag) in an unexpected pan. Then heat the hotplate. As soon as the spices exude their fragrance, add poultry and fry. Add the paprika and fry briefly. 3. Add the water and cream, stir in the seasoning mixture 2 (large bag) and cook in a low level in about 5 minutes when the lid is closed. Stir occasionally. Tip: Fry fresh onions together with the poultry meat. It goes with rice or potato puree. Warm mixture 1 for frying: rock salt, garlic*, coriander*, pepper*, pepper*, caraway*, nutmeg blossom*, laurel*, chili*, cinnamon*seasoning mix for cooking: rice flour*, potato thickness*, Onions*, rock salt, paprika*, raw-pipe sugar*, celery*, parsley*, pepper*, sunflower oil*