Bart's Recipes
Pat the turkey fillet dry and cut into two-centimetre cubes. Mix the meat cubes with the paprika powder, salt and freshly ground black pepper. Finely slice the onion and chop the garlic. Wash the peppers and courgette, remove the seeds and ends, and cut the vegetables into cubes.
Heat the olive oil in a casserole dish over medium heat. Brown the turkey cubes for about six minutes on all sides. Remove the meat from the pan and set aside. Fry the onion in the remaining cooking fat for four minutes until translucent. Fry the garlic for a minute longer. Add the pepper and courgette cubes and fry the vegetables for another five minutes.
Return the browned turkey to the pan. Add the tomato chunks and the stock. Stir well and scrape any browned bits from the bottom of the pan. Bring the liquid to a boil. Turn the heat to the lowest setting, put the lid on the pan and let the stew simmer gently for twenty minutes.
Taste the turkey stew and season further with salt and pepper if needed. Serve immediately.
