Urmelis Quick Turkey – Butter Vegetables – Tomatoes – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g turkey breast, can also be a little more
- 1 tablespoon flour
- 1 medium onion (s)
- 1 point vegetables, frozen (buttered vegetables)
- 8 cherry tomato (s), finely chopped
- 40 g herb butter
- 2 tablespoon tomato paste
- 3 tablespoon balsamic vinegar
- 250 ml chicken broth
- 3 tablespoon sherry
- 2 tablespoon sour cream
- Herbal salt or normal salt
- pepper
- Lemon pepper
Print Recipe
Pin Recipe Instructions
- Cut the meat into strips and place in a bowl with a lid, dust the flour over it and shake well so that the meat is covered by the flour. Finely dice the onion and cut the tomatoes into pieces.
- Heat a pan with herb butter, fry the meat brown all over, pepper, then take out and season with salt. Fry the onion cubes in the frying fat, then place the butter vegetables (if possible slightly thawed) together with the tomatoes in the pan and simmer over a medium heat for 2 minutes. Turn the heat up a little, sweat the tomato paste briefly and deglaze with the balsamic vinegar. Pour in the broth and bring to the boil briefly. Add the meat again and let it simmer for about 10 minutes over a mild heat.
- Season to taste with herb salt, pepper, lemon pepper, sherry and possibly a little balsamic vinegar. Stir in the sour cream.
- Serve with rice or pasta.
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