Turkey Stew with Green Beans and Rosemary
Main Dishes • European
Description
Turkey stew with green beans and rosemary
Ingredients
- Chicken fillet 0 lbs
- Young Spinach "Belaya Dacha" 10 oz
- Onion 2 heads
- Chinese green beans 15 oz
- Garlic 4 cloves
- Olive Oil to taste
- Rosemary 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the turkey breast fillet into flat pieces about 2 cm thick, season with salt and pepper, and drizzle with olive oil. Rub the oil into the meat with your hands, cover with plastic wrap, and let it rest for 30 minutes at room temperature or a few hours in the refrigerator.
Step 2
If the meat has been in the refrigerator, bring it to room temperature. Peel and slice the onion and garlic into thin half-rings. Remove the rosemary leaves from the stem (the stem is not needed) and chop. Heat a little oil in a large deep skillet and quickly fry the meat until lightly browned on both sides. Remove the fried pieces to a plate.
Step 3
Add more oil to the skillet, sauté the onion and garlic with rosemary until soft, about 5 minutes. Return the turkey pieces to the skillet, pour in 0.5 cup of water, season with salt and pepper, and bring to a boil. Cook covered for 5 minutes.
Step 4
Trim the ends of the green beans with scissors. If there is a tough 'string', remove it. Add the beans to the skillet, cover, and cook for another 15 minutes.
Step 5
Add the spinach (you may need to pack it down a bit) and cover with a lid. After about 3 minutes, the spinach should wilt – then open the lid and stir the stew. Season with salt, pepper, and olive oil, and serve hot.
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