Summary

Ingredients

• 500 g turkey breast, alternatively chicken breast fillet
• 3 bell peppers, one each red, yellow, green
• 1 large vegetable onion (s)
• 2 cloves garlic)
• 250 ml white wine, drier
• 500 ml water
• salt
• Pepper from the grinder
• 4 tablespoon flour
• 200 ml cream
• 1 bunch parsley

Print Recipe Pin Recipe

Instructions

1. Cut the meat into small cubes (approx. 1 cm).
2. Put the wine and water in a saucepan and season with a little salt and pepper. Add the meat to the pot and slowly bring to the boil. Now take the pot off the stove and let everything stand for about 15 minutes. Sieve the meat and collect the cooking liquid.
3. In the meantime, cut the peppers and onions into small cubes. These should be about the same size as the meat cubes. Put some oil in a high pan or in a saucepan or roasting pan and heat it up. Now put the peppers in the hot pan and sweat for about 1 - 2 minutes while stirring. Now add the onions and sweat for 2 minutes. Now dust the whole thing with the flour, pour half of the cooking liquid and simmer for about 5 minutes. Now add the cream and the rest of the cooking liquid. Bring to the boil again and add the meat.
4. Season well with salt and pepper. Chop the herbs and add to the ragout. Do not cook anymore, otherwise the herbs will turn gray and lose their vitamins.
5. Serve immediately in patties as a starter or with rice as a main course.