Turkey Stew

Eating the rainbow!
For optimal health, we need a rainbow of nutrients and colors.

This is one dish that everybody in our house loves. The stew is easily prepared, keeps several days and freezes beautifully to boot. It also is good enough to serve at a dinner party!

It can be served with rice, mashed potatoes, pasta, or for the low carb version, simply eaten with a green salad.

Recipe for the Turkey Stew

For 4

* 2 tbsp of vegetable oil,
* 5 onions, cut into pieces,
* 3 peppers (red, yellow, orange), cut into cubes,
* 300 g sliced mushrooms,
* 600 g turkey steaks cut into dices,
* 300 ml low fat crème fraiche,
* 1 tablespoon of cornflour,
* Salt,
* White pepper (can also be black pepper if you prefer),
* A dash of Curcuma if you want for a richer colour.

Heat the oil in a deep pan and fry the 5 onions until soft. Add the 600 g of turkey chunks and cook over medium heat taking care that the onions don’t burn.

When the turkey starts to turn white from cooking, add the peppers and continue cooking over medium heat, stirring occasionally. Once the peppers are halfway cooked through add the mushrooms.

After 5 minutes at the crème fraiche. Put the corn-starch into a little bowl and add 2-3 tablespoons of the cooking liquid. Stir and add back to the stew. This will help thickening it up if necessary. Season to taste.

Serve with Pasta, Rice or Potatoes or even the very delicious German Spätzle. For a low-carb version eat with a delicious green salad.

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