Turkey azu with béchamel sauce

Sometimes combining cuisines from different nations of the world gives unexpected but incredibly pleasant results. This is how the combination of time-tested Tatar azu and French bechamel sauce turns out. Pieces of tender turkey meat stewed in sweet and sour sauce, served in an original way with this sauce, will amaze you and your guests with their sophistication and aroma. This dish is truly worthy of becoming the basis for a holiday table.

1. Calories
   160,39 kcal
2. Protein
   9,42 gram
3. Fat
   11,29 gram
4. Carbohydrates
   4,07 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Milk

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   2.5 cup = 500 g
2. Butter

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   2 tbsp. l. = 40 g
3. Wheat flour bakery

   ---

   
   2.5 tbsp. l. = 37.5 g
4. Salt

   ---

   
   1 tsp. = 7 g
5. Nutmeg

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   1 tsp. = 4 g
6. Black pepper ground

   ---

   
   1 tsp. = 5 g
7. The thigh of the turkey

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   600 g
8. Onions

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   0.5 pcs. = 40 g
9. Ghee butter
   60 g
10. Sour cream

    ---

    
    3 tbsp. l. = 75 g
11. Tomato sauce

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    2 tbsp. l. = 60 g
12. Pickles

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    2 pcs. = 60 g

Steps:

1. 
   To prepare the sauce, you will need a small, thick-walled saucepan with a non-stick coating, and for the basics, a cast-iron cauldron or wok.
2. 
   To prepare the sauce, melt natural butter in a frying pan and pour flour through a sieve. Constantly stir the flour in the saucepan and when it becomes slightly golden in color, gradually add milk in a thin stream. Cook over low heat until the sauce has the consistency of liquid sour cream. Add salt, pepper and nutmeg, stir and leave covered to cool.
3. 
   Wash the turkey meat and cut into thin long strips, about 1-2 cm thick, and the onion into half rings. Fry the meat in ghee in a frying pan or cauldron for about 2-3 minutes on each side. Add chopped onion and fry for another 2-3 minutes.
4. 
   Chop the pickles coarsely so that they can be easily removed from the finished dish. They are needed only for taste and aroma. Place the chopped cucumbers in a frying pan or cauldron with the meat. Mix salt, pepper, sour cream and passata tomato sauce in a separate bowl and pour it over the meat and cucumbers. Add ½ cup of water and simmer over low heat for 30 minutes.
5. 
   Serve bechamel sauce with turkey and enjoy the exquisite combination of masterpieces of Tatar and French cuisine.