ONE POT Turkey Thigh Fillet With Mushroom & Bell Pepper Stew

Instructions

1. Cut the fillet into large pieces, bulb onion, and bell pepper into strips, mushrooms into slices.
2. Heat a saucepan, add 2 tbsp of vegetable oil and fry the meat until golden brown over high heat for 3-4 minutes, take the meat out into a bowl.
3. Add 2 tbsp of vegetable oil into the saucepan and fry the bulb onion and bell pepper over medium heat for 4-5 minutes stirring occasionally.
4. Add the minced garlic and sliced mushrooms, fry for another 3 minutes over medium heat.
5. Add the fried meat, tomatoes, cayenne pepper, lemon juice, rosemary, salt, and black pepper into the saucepan, bring to a boil, cover with a lid and simmer for 25 minutes over low heat.
6. Combine the sour cream and corn starch, add into the saucepan and cook over low heat stirring constantly until the sauce is thick. Do not let the sauce boil, otherwise, it can curdle. Take the dish off the stove and serve your braised turkey to the table.