Ragout fin with turkey and vegetables

Ingredients for 4 servings:

• 500 g turkey breast, alternatively chicken breast fillet
• 3 bell peppers, one each red, yellow, green
• 1 large onion(s)
• 2 garlic cloves
• 250 ml white wine, dry
• 500 ml water
• Salt
• Pepper, from the mill
• 4 tbsp flour
• 200 ml cream
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

as a patty filling or with rice a true dream

Cut the meat into small cubes (approx. 1 x 1 cm). Combine the wine and water in a saucepan and season with salt and pepper. Add the meat to the pan and bring to a boil. Remove the pan from the heat and let it simmer for about 15 minutes. Strain the meat and collect the cooking liquid. In the meantime, cut the peppers and onions into small cubes. These should be roughly the same size as the meat cubes. Add a little oil to a deep pan or pot or roasting pan and heat until very hot. Add the peppers to the hot pan and sauté for about 1-2 minutes, stirring continuously. Add the onions and sauté for another 2 minutes. Dust the whole thing with flour, pour in half of the cooking liquid, and simmer for about 5 minutes. Add the cream and the remaining cooking liquid. Bring back to a boil and add the meat. Season well with salt and pepper. Chop the herbs and add to the ragout. Do not cook further, as the herbs will turn gray and lose their vitamins. Serve immediately in patties as an appetizer or with rice as a main course.