Many prefer turkey. It can be boiled, stewed, fried and baked. In all cases, the meat turns out very tasty. Today I suggest stewing turkey with mushrooms and carrots. It is convenient to cook in a cauldron or deep frying pan.
Ingredients
- Turkey (fillet) – 1 kg
- Champignons (small) – 300 g
- Carrots (large) – 1 piece
- Onion - 1 piece
- Vegetable oil (odorless) – 3 art.l.
- Black Pepper - 4 peas
- Salt - to taste
- Water - 1 glass
Step-by-step cooking recipe
Wash the turkey, dry thoroughly and cut into small cubes.
Put the champignons in a colander and rinse under running water.
Cut carrots and peeled onions.
Heat the oil in a frying pan, pour in the turkey and fry until golden brown. Each piece should be well browned.
Add the onion and carrot and cook for another 5 minutes.
Pour in the champignons, black pepper and peas and continue to fry until all the liquid evaporates.
Add salt, pour in hot water, turn down the heat and simmer under the lid for 30 minutes.
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