Peel the potatoes and cut into fine cubes. Immediately cook them firm to the bite in salted water and set aside.
Cut the turkey breast into medium-sized cubes. Finely dice the onions (for those who only like the texture or taste, but not the pieces). I like it roughly cut. Mash, peel and finely chop the garlic. Clean the mushrooms and cut into slices. Cut the peppers into bite-sized diamonds.
Now heat a little neutral oil in a large stock pot and fry the meat in portions. Season the meat well with salt and pepper. Just before the end, deglaze with a little soy sauce and remove from the pot.
Then reduce the heat to about half. Sweat the onions. Add the garlic and then immediately add the mushrooms. Season with salt and pepper. Roast about one tablespoon of tomato paste on the bottom of the pot. The whole thing should roast gently for a good 15 minutes. Then add the pepper pieces, stir. Scatter about 1 tablespoon of paprika on top and immediately deglaze with the stock and tomatoes. Return the meat to the pot and add the chilli flakes to taste. Stew on a low heat for about 30 to 45 minutes. Depending on the quality of the meat, it may take longer or shorter. Just try to see if the meat is soft enough.
Then add a little sugar and Worcester sauce to taste. If there is a lack of seasoning, add a little soy sauce and pepper. If there is a lack of spiciness, then add chilli. If the consistency is too runny, use some cornstarch mixed in a cup of cream to thicken. Are you worried about the color, some sugar color in it.
Then add the potatoes, heat them up and add the cut herbs.
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