Turkey beef Stroganoff

Start cooking with meat:

1. Cut the breast into layers across the fibers with a thickness of one centimeter.
2. Lightly beat off each layer. Add salt, pepper, roll in half of the spices.
3. Cut the layers into cubes. Roll well in flour. You can roll all the pieces at once in a deep bowl in the entire amount of flour. Or one at a time, one at a time, in which case a smaller amount of flour will be consumed. Shake off excess flour.
4. Fry the meat in half the oil until a slightly browned crust forms.

In the meantime, you can start preparing the sauce:

1. Rub the washed tomatoes into a small saucepan, where, however, it is necessary that all the meat and sauce fit for cooking.
2. Add sour cream, tomato paste and other spices to the grated tomatoes, salt to taste. If the mixture is too thick, add water or grate more tomatoes. Mix everything well.
3. Put the sauce on a moderate heat to languish. By this time, the turkey will probably be fried. Extinguish the fire and leave the meat under the lid until needed. When the sauce is sufficiently heated, add the toasted meat there and simmer over low heat.

Now it's vegetable time:

1. What is necessary, wash, clean, remove excess. It is better, of course, to do this even before cooking.
2. Cut the onion into half rings. Grate the carrots on a medium grater.
3. In the frying pan where the meat was fried, add the rest of the oil and saute the vegetables until golden.
4. Pour the sauce with meat to the vegetables and simmer everything under the lid for about 15 minutes.

A few minutes before readiness, it is necessary to check the consistency:

1. If beef stroganoff is not liquid enough, add more grated tomatoes or water.
2. Or, if it is too thin, add more flour.

Beef Stroganoff is good for any side dish or as an independent dish.

Bon appetit!