Stewed turkey meat with shrimps and vegetables

This stew turns out to be very tender and tasty, and the unusual combination of meat and shrimp gives a special taste and aroma.

Ingredients

• Medium onions - 3 pcs.
• Carrots - 500 g
• Celery stalk (cut into thick strips) - 1 pc.
• Turkey breast (without skin) - 1 pc. (1.2 kg)
• Dry white wine - 1/2 cup
• Black peppercorns - 10 pcs.
• Carnation - 1 bud
• Margarine or butter - 4 tablespoons l.
• Champignons (thinly sliced) - 350 g
• Salt
• Flour - 1/3 cup
• Milk - 2 cups
• Large shrimps (peeled) - 750 g
• Green peas (frozen) - 300 g
• Dill (chopped) - 2 tbsp. l.
• A sprig of dill for decoration
• Mashed potatoes and French bread (optional)

Directions

1. Cut 1 onion and 1 carrot into thin slices. Set aside. In a large cast iron saucepan, bring 4 cups water with chopped vegetables, meat, wine, pepper and cloves to a boil. Reduce heat to minimum, cover and simmer for 30 minutes, turning meat once.
2. In the meantime, chop the remaining onion. Cut the carrots diagonally into thin slices. Remove the fillet from the pan and set aside. Pour the broth into a four-liter saucepan, transfer the vegetables to a separate bowl. Bring the broth to a boil over high heat, reduce the heat to medium, cook for 30 minutes until the broth boils down to two glasses.
3. Cut the chilled meat into cubes and transfer to a bowl.
4. In the same saucepan over high heat, heat 2 tbsp. l. margarine. Pour in chopped carrots, mushrooms and 1/2 tsp. salt. Cook until soft. Transfer to a bowl of meat.
5. In the same saucepan over medium heat, heat 2 tbsp. l. margarine. Pour in chopped onion and 1 tsp. salt. Fry until golden brown, add flour. Cook, stirring occasionally, for 1 minute. Pour in milk and broth gradually. While stirring, bring to a boil.
6. Reduce heat to low, simmer for 1 minute, stirring occasionally. Pour in shrimps, meat, mushrooms, carrots and peas. Cook until the shrimps are matte. Add chopped dill. Serve with a sprig of dill, potatoes and French bread (optional).