Turkey stew in a frying pan

We start cooking with roasting onions, which we pre-peel, wash, dry and chop with straws. Pour a couple of olive oil into a hot frying pan and add the onion. Fry until transparent for 5 minutes.

Sweet, fleshy Bulgarian pepper of different colors is washed, cleaned from seeds, dried and cut into strips, added to a frying pan with onions. Fry for another 5 minutes. Peel the garlic, wash and chop with a knife, add to the vegetables. Cayenne pepper is cut into thin strips, sent to a frying pan, seasoned with paprika, and literally 30 seconds later, when the spices have revealed their flavor, we remove the vegetables from the fire.

For this dish, it is best to take a turkey fillet, wash it, dry it and cut it into slices. Mushrooms are also washed and cut with plates. If necessary, add a little oil to the pan and pour the turkey with mushrooms. Fry all this for 3-4 minutes on maximum heat until golden brown. Do not overexpose the meat on the fire, otherwise we risk spoiling everything and getting a dry, lifeless piece of turkey.

Reduce the flame to medium level and add onion and pepper to the meat and mushrooms. Mix thoroughly.

Canned tomatoes in their own juice are gently kneaded and put into a frying pan. Squeeze lemon juice into the same place, add a sprig of rosemary, Worcestershire sauce and ground black pepper. Mix well and simmer under a closed lid for 20 minutes on low heat.

Mix corn starch with natural yogurt and add it to the dish. Add salt to taste and continue to simmer until the sauce thickens.

We serve stewed turkey with pepper and mushrooms as an independent dish together with a fresh, crispy homemade baguette or corn tortilla. And you can diversify the taste with any side dish: crumbly rice porridge or mashed potatoes are ideal as a side dish.

Bon appetit!