Wash the turkey breast, pat dry and trim if necessary, then cut into bite-sized pieces with a sharp knife.
Finely chop the onion and fry in oil until golden. If you like, you can also fry one or two finely chopped cloves of garlic (do not let them get too brown or the dish will become bitter).
Then add the meat and fry until it has taken color, add salt and pepper.
Deglaze with a dash of white wine and add water – the meat should just be covered. Let it cook for about 20 to 25 minutes.
Mix the flour with a little water to a thick mass (= “Teigerl”) and add to the meat. Cook for about 5 minutes so that the mixture thickens and the taste of flour disappears.
Taste and season if necessary.
Finally, add the bacon cubes, refine the cut meat with 1 – 2 tablespoons of sour cream and stir in freshly chopped parsley.
Serve the stew with rice and fresh peas.
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