Turkey in Yogurt Sauce with Buckwheat

1. 1 Turkey breast filletpack 600 g ≈ $6.07 150 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Plain yogurtpack 300 g ≈ $2.10 70 g
5. 5 Mustard 5 g
6. 6 Wheat flour 5 g
7. 7 Sunflower oil 6 ml
8. 8 Dillpack 50 g ≈ $1.80 4 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat² in cold water and cook it in salted water until tender, about 15 minutes; cut the turkey¹ into strips about 1 cm wide and 5–7 cm long; slice the onion³ into half rings; heat a large skillet about 28 cm in diameter over medium heat.

2. Sauté the turkey¹ over high heat for 5 minutes until golden, stirring.

3. Return the meat to the pan and sauté the onion³ over medium heat for 4 minutes until soft and translucent.

4. Sprinkle the ingredients with flour and stir, cooking for 1 minute over medium heat until slightly thickened.

5. Make the sauce: pour in yogurt with mustard and 50 ml of water, salt to taste, mix and heat over medium heat for 3 minutes, do not boil. The sauce should be smooth and warm.

6. To serve: divide the buckwheat² among plates, top with the turkey¹ and onion³ in yogurt sauce, drizzle with sauce and, if desired, garnish with greens. Serve with greens to taste; you can also serve bread or a salad on the side.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.