Turkey stew with mushrooms
Description
The recipe won't take much time. You can use any mushrooms; I used regular button mushrooms. The dish is very economical, as you can use any turkey trimmings left over from preparing other dishes. I cook the stew in a heavy-bottomed frying pan, if you have one. You can also use a multicooker or a small cauldron. Serve hot.
Instructions
- 1
Step 1
1. Peel the onion, pepper, and garlic, then slice them thinly. Heat a pan with olive oil, add the onion and pepper, and sauté until soft. Add garlic and paprika to the pan, cook for another 30-60 seconds. Transfer the mixture from the pan to a plate.
- 2
Step 2
2. Clean and wash the mushrooms, then slice them. Wash the turkey and cut into small pieces. Heat a pan with olive oil and add the mushrooms and turkey, sauté for about 5 minutes. Add the previously sautéed peppers and onions.
- 3
Step 3
3. I wash the tomatoes and cut each one in half, grate the flesh using a coarse grater, and place it into a frying pan. I pour in Worcestershire sauce, lemon juice, rosemary, and ground black pepper. I mix everything and cook over low heat, covered, for 20 minutes.
- 4
Step 4
4. Mix the starch into the yogurt, then pour the resulting mixture into the pan, add salt and pepper to taste (if needed), check for readiness, then turn off the heat and serve.