Wash the Turkey breast, dry it with paper towels and cut it into pieces, like goulash, about 3 by 3 cm.
Vegetables are washed, cleaned, cut small.
In a well-heated saucepan on lard or vegetable oil, fry the breast for a couple of minutes until lightly Golden.
Add the vegetables, also fry, mix a couple of times. Fry for 5 minutes, until the vegetables and mushrooms do not let the juice.
Add 100-150 ml of boiling water, put the fire on low, close the lid and forget about lunch for 25 minutes. At this time, you can start preparing a side dish. Rice or pearl barley is perfect, but it is also delicious with potatoes or dumplings.