Turkey simmered in a delicate sour cream sauce

Prepare the turkey: rinse and thoroughly dry with paper towels. Cut the fillet into medium-sized pieces to maintain juiciness when frying.

Heat a skillet with a little vegetable oil. Fry the turkey pieces over high heat, stirring frequently, until a delicious golden crust forms. Transfer the fried meat to a separate container.

Clean the onion and cut it into half rings. Place the onion in the pan where the turkey was fried, adding a little vegetable oil. Fry the onion until soft and lightly golden.

Thoroughly wash and clean the carrots, then grate them on a coarse grater. Add the carrots to the onions in the pan and continue to sauté together until the carrots are soft.

Clean the garlic and slice thinly. Place the fried pieces of turkey back into the pan with the vegetables. Add the garlic and mix thoroughly.

Season the turkey with vegetables with salt, freshly ground black pepper, and fragrant Herbes de Provence to taste. Stir and simmer under the lid, stirring occasionally, so that the meat is saturated with aromas and becomes tender.

In a separate bowl, combine sour cream with flour and mix thoroughly to avoid lumps. Add the sour cream mixture to the turkey and vegetables. Simmer, stirring, until the sauce thickens and becomes creamy.