Sweet and sour turkey

Ingredients for 4 servings:

• 600 g turkey schnitzel
• 8 tbsp soy sauce, dark
• 2 tsp cornstarch
• 2 onions
• 300 g mushrooms
• 2 stalk(s) leeks
• 1 can of pineapple, in pieces without sugar (580ml)
• 2 tbsp oil, neutral
• 375 ml broth (instant or homemade)
• 3 tbsp tomato ketchup
• 2 tbsp sherry, dry
• 1 tsp sugar
• 2 tbsp oil, neutral
• 8 tbsp pineapple juice
• 1 tomato(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the meat, pat dry and dice (approx. 1 x 1cm). Mix the starch and soy sauce. Mix with the meat and let it stand for approx. 10 minutes. Peel and finely dice the onions, clean and wash the mushrooms and leeks. Halve the mushrooms, quarter if necessary, and cut the leeks into approx. 1cm wide rings. Drain the pineapple and collect the juice. Drain the meat and collect the marinade. Heat the oil in a wok or large frying pan. Brown the meat all over. Season with pepper and a little salt if desired and remove. Fry the onions, leeks and mushrooms in the remaining frying fat for approx. 5 minutes. Deglaze with the stock and marinade. Bring to the boil and season with 8 tbsp pineapple juice, ketchup and vinegar. Add the meat and heat through. Wash the tomato, quarter it and deseed it. Dice the flesh and sprinkle over the tomatoes. Serve with either rice or baguette.