Turkey strips with peas and carrots

Ingredients for 4 servings:

• 700 g turkey breast, strips
• 300 g peas
• 300 g carrot(s)
• salt and pepper
• Garlic granules
• 1 pinch(s) of sugar
• 1 m.-sized onion(s)
• Margarine or oil
• 1 liter of water
• some cream
• some flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the turkey strips and pat dry, then place them in a roasting pan and season with salt, pepper, and garlic granules to taste. Clean and slice the carrots, peel and chop the onions, and add both to the roasting pan with the peas. Stir everything together with a ladle. Add a little margarine or oil to brown them. Place uncovered in the oven at 200°C (top/bottom heat) and roast until the meat is nicely browned. This browning is important so the gravy doesn’t turn white and tastes good. Stir occasionally and turn the oven down a bit later to prevent the food from burning. Once everything is thoroughly cooked, add the water and let it simmer in the oven at low heat for half an hour to allow the gravy to develop a nice flavor. Remove from the pan, bring back to a boil briefly on the stovetop, and thicken the gravy using either a dark gravy thickener or a little flour and water in a cup to thicken the gravy. If you like it, you can add a dash of cream; we like it that way. It goes well with boiled potatoes.