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🍽️ Tender Turkey Strips with Pumpkin Ragout

433 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (approx. 1000 g)
• 4 tbsp sunflower oil
• 600 g turkey breast fillet
• 1 large onion
• 1 tbsp red paprika powder
• 1 tsp ground cumin
• 150 g crème fraîche
• 125 ml vegetable broth (instant)
• soy sauce
• juice of one lemon
• cumin (ground)
• salt
• pepper
• 2 tbsp finely chopped parsley

Instructions

1. 1. Cut the turkey breast into bite-sized strips.
2. 2. Place the meat strips in a bowl.
3. 3. Marinate the meat with soy sauce and lemon juice.
4. 4. Chill the bowl to let the marinade penetrate.
5. 5. Peel the pumpkin and remove the seeds and fibers.
6. 6. Cut the pumpkin flesh into cubes of about 1 cm.
7. 7. Finely dice the onions.
8. 8. Heat 2 tablespoons of oil in a pan.
9. 9. Sauté the onions in the hot oil.
10. 10. Add the pumpkin cubes to the onion mixture.
11. 11. Deglaze the vegetables with vegetable broth.
12. 12. Stir paprika and cumin into the vegetables.
13. 13. Simmer the vegetables for approx. 20 minutes covered until tender.
14. 14. Add a little more liquid if necessary.
15. 15. Stir the vegetables occasionally.
16. 16. Stir the crème fraîche into the ragout.
17. 17. Do not let the ragout boil anymore.
18. 18. Season the ragout with salt and pepper.
19. 19. Lift the turkey strips out of the marinade.
20. 20. Heat 2 tablespoons of oil in a separate pan.
21. 21. Fry the meat strips over high heat for approx. 4 minutes.
22. 22. Serve the finished ragout on the plates.
23. 23. Place the fried meat strips on top of the ragout.
24. 24. Sprinkle the dish with fresh parsley.
25. 25. Serve the ragout immediately.

Nutrition per serving

• kcal: 433
• Protein: 41 g · Fett/Fat: 22 g · Carbs: 16 g