Summary

Ingredients

• 1 onion (s), red
• 1 teaspoon lemon juice
• 700 g skinless turkey breast
• 1 red pepper (s)
• 1 green pepper (s)
• 1 tablespoon olive oil
• salt
• 1 can tomato (s), chopped (425 ml)
• 1 teaspoon sugar
• 1 teaspoon paprika powder, noble sweet
• 150 ml crème fraîche
• 1 tablespoon parsley, chopped
• Pepper, black

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Instructions

1. Peel the onion, cut into rings and drizzle with lemon juice. Wash the meat, pat dry and roughly dice. Clean, wash and cut the peppers into strips.
2. Heat oil in a pan. Sauté the onion in it, add the meat and brown for about 5 minutes. Mix in the salt, pepper, tomatoes, sugar and paprika powder. Bring to the boil briefly, then cover and simmer for about 10 minutes. Add the peppers to the meat and cook covered for another 10 minutes. Take the pan off the heat and let it cool down for 5 minutes. Mix in about half of the crème fraiche and only heat up briefly, do not boil any more.
3. Place the rest of the crème fraiche in the middle as a blob and serve the Hungarian turkey pan garnished with parsley.
4. The classic side dish to the Hungarian stir-fry is rice. Parboiled rice or brown rice is richer in minerals than white rice.
5. Tip: If children are also eating, replace the slightly bitter green pepper with a second red or yellow fruit.