Summary

Ingredients

• 600 g turkey meat
• 1 cup crème fraîche, alternatively sour cream or rama cremefine
• 3 tablespoon tomato paste
• 2 tablespoon, leveled flour
• 1 cube beef broth
• 2 bunches chives, fresh (dried also works - fresh tastes better)
• salt and pepper
• 250 ml water
• Fat or oil for frying
• 300 g pasta (spirelli or ribbon pasta)

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet.
2. Clean the turkey meat and cut into cubes or strips as required. Heat the fat or oil in a pan, fry the meat in it and then remove the pan from the stove (switch the plate to a lower heat). First distribute the flour over the meat, then add the tomato paste and crème fraiche, then season with the soup cube.
3. Mix vigorously once and stir until smooth with just a little of the water. Then add enough water until the sauce is nice and creamy (I can`t say exactly how much water you need, for me it always depends on your feeling - the amount can be between 1/4 and 1/2 liter).
4. Let the whole thing simmer on low heat for about 10-15 minutes. Now season with salt and pepper and finally add the fresh chives.
5. Arrange on plates with pasta and serve immediately.
6. Iceberg lettuce goes well with it.
7. Note: Also popular with children because of its beautiful red color.