Hungarian-style turkey

Ingredients for 4 servings:

• 1 onion(s), red
• 1 tsp lemon juice
• 700 g turkey breast without skin and bones
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 tbsp olive oil
• Salt
• 1 can of chopped tomatoes (425 ml)
• 1 tsp sugar
• 1 tsp sweet paprika powder
• 150 ml crème fraîche
• 1 tbsp parsley, chopped
• pepper, black

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the onion, slice into rings, and drizzle with lemon juice. Wash the meat, pat dry, and roughly dice. Trim, wash, and strip the bell peppers. Heat oil in a pan. Sauté the onion, add the meat, and brown for about 5 minutes. Mix in salt, pepper, tomatoes, sugar, and paprika. Bring to a boil briefly, then cover and simmer for about 10 minutes. Add the bell peppers to the meat and cook everything, covered, for another 10 minutes. Remove the pan from the heat and let cool for 5 minutes. Mix in about half of the crème fraîche and heat briefly; do not boil. Add the remaining crème fraîche to the center of the pan and serve garnished with parsley. Rice is a classic accompaniment to Hungarian pan-fried dishes. Parboiled or brown rice is richer in minerals than white rice. Tip: If children are eating with you, replace the slightly bitter green bell pepper with a second red or yellow pepper.