Pat the turkey strips dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside while you prepare the vegetables.

Prepare the vegetables: halve the zucchini lengthwise and slice into about 1/4-inch half-moons. Finely dice the onion, mince the garlic, and cut the red bell pepper into thin strips if using.

Heat 1 tbsp of the oil in a large, wide skillet over medium-high heat. When hot, add the turkey strips in a single layer (work in batches if needed). Sear 2–3 minutes per side until lightly browned but not fully cooked through. Transfer the turkey to a plate and cover loosely.

Reduce the heat to medium and add the remaining 1 tbsp oil to the skillet. Add the diced onion and sauté 3–4 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan.

Add the garlic and bell pepper strips to the onions and cook 1–2 minutes until fragrant and slightly softened.

Sprinkle in the sweet paprika and smoked paprika, stirring for about 30 seconds so the spices bloom but do not burn.

Stir in the tomato paste and cook 1 minute, then pour in the chicken broth. Scrape the bottom of the pan to dissolve all browned bits into the liquid.

Add the dried thyme or Italian herbs and the sugar. Bring the mixture to a gentle simmer and cook 3–4 minutes to slightly reduce and round out the flavors.

Add the zucchini to the pan, stir well, and simmer 5–7 minutes until the zucchini is just tender but still has a slight bite. If the sauce reduces too much, add a splash of water.

Return the browned turkey and any accumulated juices to the skillet. Stir, bring back to a gentle simmer, and cook 3–5 minutes until the turkey is just cooked through and still tender. Reduce the heat to low.

In a small bowl, whisk the Schmand with the mustard until smooth. If you prefer a thicker sauce, dissolve the cornstarch in 2 tbsp cold water and whisk into the Schmand mixture.

Remove the skillet from the heat. Stir a few spoonfuls of the hot sauce into the Schmand mixture to temper it, then pour the mixture back into the pan, stirring constantly until the sauce is creamy and well combined. Do not boil after adding Schmand to prevent curdling; gently warm over low heat if needed.

Adjust the sauce consistency with a little more water or broth if it is too thick, or let it simmer very gently for 1–2 minutes to thicken further. Taste and adjust salt and pepper.

Sprinkle with chopped parsley or chives and serve immediately with pasta, rice, potatoes, or crusty bread.