Cut the turkey meat into 1 cm cubes, finely chop the onion. Roast the onion in a little oil until golden, then add the paprika and roast for another minute. Not any longer, otherwise the peppers will turn bitter. Now deglaze with the soup and bring to the boil. Then add the turkey meat, season with salt, pepper and marjoram and press in the garlic cloves. Cook everything soft for 1 hour on a low flame. Now pour everything through a sieve, so separate the meat and onions from the juice, put the juice back into the saucepan. Mix 2/3 of the cup of sour cream with the flour with a whisk until smooth and stir into the juice. Now add the meat with the onions again and simmer for another 5 minutes. Best served with spaetzle.
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