Turkey and vegetable pan

Ingredients for 3 servings:

• 1 onion(s), diced
• n. B. Oil
• 500 g turkey meat, diced
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Garlic, approx. 1 – 2 cloves, chopped
• 170 g mushrooms, sliced
• 125 g kidney beans, drained
• ½ cucumber(s)
• 250 g tomatoes
• n. B. Thyme
• e.g. rosemary
• n. B. Water, approx. 100 – 150 ml
• 3 tbsp chicken broth powder
• 3 tbsp crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Fry the diced onions in hot oil in a pan for 1-2 minutes, then add the meat. Season with salt, pepper, paprika, and 1-2 cloves of garlic (ideally right at the beginning so the seasonings penetrate better). Once the meat is cooked through, pour the contents of the pan into a large pot. Next, pre-fry the mushrooms for 3-5 minutes, then add the kidney beans and fry for another 3-5 minutes. Meanwhile, dice half a cucumber and the tomatoes, and add both to the pan at the same time. Season with thyme and rosemary. Depending on the pan and hob, the vegetables should be cooked through after about 5 minutes. Now add the contents of the pan to the pot. Add approximately 100-150 ml of water and the chicken stock powder, stir, and simmer for about 1-2 minutes. Finally, add 3 tablespoons of crème fraîche and simmer for another 1-2 minutes while stirring.