Stewed potatoes with turkey

A simple and quick dinner dish for the whole family! Stewed potatoes with turkey can be called a rescue stick dish for busy housewives. This simple dish allows you to cook meat and garnish together very quickly. It turns out not only a very satisfying and delicious hot, but also a healthy dish. Due to the cooking method – stewing – the maximum of useful substances remains in the components of the dish. And the combination of protein and carbohydrates in vegetables and meat makes it very nutritious, providing the body with energy for a long time.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Turkey

300

Potatoes

Carrots

Onion

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Spices dry

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 26 % 6 g

Carbohydrates 43 % 10 g

122 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients for the dish. You can use the turkey completely or any part of it, for example, thigh fillet or take part of the carcass along with the bones, a matter of taste and the desired volume of the dish. We wash the turkey meat and cut it into small cubes, if it is the loin of the turkey, or divide the carcass into small pieces.
Step 2:
Potatoes are washed, cleaned and cut with a knife into cubes or small pieces of arbitrary shape.
Step 3:
Carrots are washed, cleaned and cut into strips or cubes. Who does not like carrot pieces in a ready dish, can just grate it on a grater, carrots in a ready dish will be visually almost invisible, but the taste of the dish will improve. But it is better to grate half of the carrot and use it for frying and gravy to the dish, and cut the second part into cubes, carrots will make the dish more beautiful. Peel the onion from the husk and cut into small cubes.
Step 4:
Pour vegetable oil into a frying pan (it is better to use a deep cast-iron frying pan or a frying pan with a thick bottom, a saucepan). To make the dish more useful and refined in taste, vegetable oil can be replaced with olive oil. Turn on the fire, heat up the oil. We put cooked onions and carrots on it. Fry the vegetables, stirring with a wooden spatula, until soft.
Step 5:
We send cooked turkey meat to the vegetables in the pan. Fry the meat with vegetables without a lid on medium heat, stirring with a spatula until the meat begins to turn white. At this stage, you do not need to add juice so that the meat does not let the juice out ahead of time. Pour a glass of hot water into the pan. It is necessary to use hot water, so that the meat does not shrink from the temperature drop. Now add spices: salt and ground black pepper to taste.
Step 6:
If desired, you can use any other dry seasonings and herbs. Cover the pan with a lid and simmer the turkey with vegetables for about 30 minutes. At the end of stewing, the dish can be sprinkled with finely chopped fresh herbs on top. After that, mix the potatoes with the meat and turn off the fire. Let the dish stand under the lid for about 15 minutes and you can serve it to the table.
Step 7:
Bon appetit!