Quick turkey shashlik pan

Ingredients for 2 servings:

• 400 g turkey strips
• 1 onion(s)
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 1 can tomatoes, chopped, approx. 400 g
• 250 ml vegetable stock
• 100 ml chili sauce, Asian, to taste
• 1 bag of rice (boil-in-the-bag)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rice goes best with this dish, so start cooking the rice, as it’s usually done by the time the dish is done. Brown the meat in a little oil until cooked through and browned, then remove from the pan and set aside on a plate. Add a little more oil to the pan and fry the finely chopped onion, bell pepper, and garlic until the onions are lightly browned. Add the can of chopped tomatoes, but without the can; we don’t want it to be too iron-rich. Now add the 250 ml vegetable stock and simmer for about 10 minutes, adding the chili sauce during this time. If you like it spicy, you can add more; if you prefer it milder, you can use less. But the chili sauce makes a big difference in the flavor of the dish. Add the meat back to the pan and simmer for another 5 minutes, until the bell peppers are still slightly firm to the bite, or however you like them best. Now serve everything and enjoy!