Urmeli's quick turkey – buttered vegetables – tomatoes – pan

Ingredients for 3 servings:

• 300 g turkey breast, can be a little more
• 1 tbsp flour
• 1 m.-sized onion(s)
• 1 point vegetables, frozen (buttered vegetables)
• 8 cherry tomatoes, finely chopped
• 40 g herb butter
• 2 tbsp tomato paste
• 3 tbsp balsamic vinegar
• 250 ml chicken broth
• 3 tbsp sherry
• 2 tbsp sour cream
• Herbal salt or regular salt
• pepper
• Lemon pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a light balsamic note

Cut the meat into strips and place in a bowl with a lid, dust with flour, and shake well to coat the meat. Finely dice the onion and cut the tomatoes into pieces. Heat a pan with herb butter, brown the meat all over, season with pepper, then remove and add salt. Brown the diced onion in the frying fat, then add the buttered vegetables (slightly thawed if possible) to the pan along with the tomatoes and sauté over medium heat for 2 minutes. Increase the heat slightly, briefly sweat the tomato paste, and deglaze with the balsamic vinegar. Pour in the stock and bring to a boil briefly. Add the meat and simmer over low heat for about 10 minutes until cooked through. Season with herb salt, pepper, lemon pepper, sherry, and a little more balsamic vinegar, if desired. Stir in the sour cream. Serve with rice or pasta.