Turkey meat is an excellent, valuable and unique dietary product containing many useful substances, including the very necessary for the human body tryptophan, as well as a large number of vitamins, A and E and various trace elements. Unlike meat of other domestic animals, turkey meat is minimal fat, even, you might say, somewhat dryish. Meat of turkey is easily assimilated, from it prepare the most various dishes, including, and extinguish (quenching - healthy enough way of thermal processing of food).
More juicy turkey stew will be obtained if you cook it with sour cream. It is better to use fatty sour cream, the main thing is that it should be natural (and not any questionable "sour cream" product with the addition of various unused chemicals).
Turkey fillet stewed in sour cream with garlic
Ingredients:
- meat of turkey (fillet from the breast or thighs without bones, cartilage and skin) - about 600 g;
- onion - 1 pc .;
- spices dry ground (at your discretion, you can use ready-made mixtures without glutamate sodium salt and non-natural additives);
- natural sour cream - about 150 ml;
- garlic - 2-3 cloves;
- Fresh greens are different;
- vegetable oil or chicken fat.
Preparation
We cut the turkey meat across the fibers with small pieces or short strips, and the peeled onions are quarter rings or smaller. In a deep frying pan or a saucepan, we will warm up the fat or oil well and lightly fry the onions. Add the meat and cook all together before changing the color of the meat over medium heat, actively manipulating the spatula. Reduce the heat and simmer to the full with the addition of spices, covering the lid. If necessary, mix and pour water.
Now about sour cream. If sour cream is subjected to heat treatment at temperatures above 80 ° C, at least within just a few minutes, it will necessarily curdle, that is, it will change the structure,
From alcoholic beverages, you can choose bourbon, mescal, tequila, grape vodka, pulque or table wines, preferably light.