Composition / ingredients
Step-by-step cooking
Step 1:
This is a very simple recipe with a minimum of ingredients. I use turkey thigh fillet in cooking, but according to the same recipe, you can cook both the shin and the turkey breast fillet. I use fresh meat, if it is frozen, then it needs to be thawed beforehand, leaving it at room temperature. Medium-sized onion. Spices - salt and pepper, but you can add bay leaf, allspice or your favorite spices.
Step 2:
Wash the turkey meat under cold running water, dry it. Cut into small pieces.
Step 3:
Heat the frying pan over high heat, pour vegetable oil into it, put the chopped meat. Fry the meat on all sides until the color changes over high heat.
Step 4:
Peel the onion and cut into half rings. Put the chopped onion to the fried meat. Add salt, pepper, mix. Fry the meat on medium heat for 15-20 minutes, uncovered and stirring constantly.
Step 5:
After 15 minutes, the meat will be ready: it will be soft, the onion will not lose its shape and will give all the juices to the meat. If you need the meat to break up into fibers (but the onion will then become a sauce), then cover the pan with a lid and continue cooking for another 30 minutes, not forgetting to stir.
Step 6:
Serve the finished meat hot. Many options are suitable for garnish: rice, mashed potatoes, pasta, vegetables.
Thanks to the availability of turkey meat today, it has become a frequent guest on our table, and not only on holidays. Delicious healthy meat is an excellent solution for culinary experiments. It can be fried, stewed, baked, added to minced meat. In addition, turkey meat is considered dietary and can be eaten by people with dietary restrictions, as well as small children.
In the daily menu, I often cook something for my family for lunch and dinner. For example, I regularly make chopped cutlets from turkey breast fillet. I bake the thigh and shin with different marinades. And turkey meat makes a wonderful dietary jelly.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Turkey can be replaced with chicken or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey of the II category - 194 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
