The dish evoking Hungarian tastes of goulash, stew, tokany... and Pannonian picturesqueness of pepper fields.
- Cut the turkey breast into strips (about 4×1.5 cm). Chop the onion and parsley, and roughly cut the button mushrooms. Peal the tangerines, remove the white membrane and divide into wedges.
- In a wide pan on a heated butter fry the onions and then button mushrooms. Add parsley and cut meat. Add some salt and stir in curry and Vegeta. Stew it all together shortly and pour cream.
- Add tangerine wedges, reduce temperature and stew until the meat gets soft. Pour wine near the end of cooking.
Next to turkey tokany serve cooked rice.
Preparation of this dish will be faster if you cut the turkey meat into strips and keep in the freezer like that.