Ragout of Turkey Breast with Grapes (Updated - v2)

Turkey ragout goes best with Spätzle

Preparation time: approx. 45 minutes.
If you are making Spaetzle with this, you start with that.

Preparation For the Schnitzel, you'll need: a large pan
Ingredients (for 2 persons) 270 g turkey breast 150 g grapes (the green ones), seedless if possible Fresh Italian parsley 70 to 80 g brown button mushrooms 70 to 80 g oyster mushrooms 250 mL cream (in German 'süße Sahne', the one you make whipped cream out of, 30% fat!) 250 mL water 1 onion 4 to 5 Tbsp. gravy thickener for dark sauce (in Germany I'd buy Mondamin Fix Soßenbinder) Oil (sunflower or similar) Salt, plenty of black ground pepper
Preparation of the ingredients Prepare the dough for the Spätzle. Clean and cut 70-80 g each of oyster and button mushrooms into not too small pieces, chop a small onion, put both together on the side. Wash 150 g grapes and cut them in half (remove any seeds), roughly chop some parsley. Also set aside together. Finally, cut 270 g of turkey meat into bite-sized pieces.
Frying the meat Fry the meat cubes over a high heat in hot oil until nicely browned, then salt and pepper to taste and set aside.
Doing the sauce Add the mushrooms and onions to the uncleaned pan and fry everything over a good medium heat for 5 minutes (add a little oil again). Then add 250 ml each of water and cream and bring to the boil, now add 4-5 Tbsp Mondamin. Again salt and pepper to taste, don't be too shy with the pepper!
Getting there Have it boil up again and throw in the meat and the grapes/parsley and let it boil for a minute or two.