Summary

Ingredients

• 750 g carrot (s)
• 1 onion (s)
• 400 g turkey breast fillet (s) or chicken breast fillet
• 40 g clarified butter or mararine
• 1 cube meat stock for /2 liter liquid
• 150 g crème fraîche or sour cream
• 1 tablespoon flour
• 1 bunch parsley
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Peel the carrots, quarter them lengthways, then cut into 3 to 4 cm long pieces. Finely dice the onion. Wash turkey meat, pat dry, dice and fry all over in hot clarified butter. Take out of the pot.
2. Put the carrot and onion pieces in the frying fat and sauté while stirring. Add 1/4 liter of water and the crushed stock cube. Cook everything for about 15 minutes (I always use a little more water and bouillon cubes, otherwise that is not enough sauce for me).
3. Stir in the pieces of meat and creme fraiche. Let it steep for 5 minutes over low heat. Whisk the flour with a little water and use it to bind the brew. Chop and sprinkle the parsley. Season to taste with salt, pepper and sugar. Rice tastes good with it.