For the turkey stew, cut the meat into smaller pieces. Fry the diced onion in hot oil.
Add the sliced meat and fry well as well. Add salt and pepper, add the pressed garlic and sprinkle the paprika powder while stirring.
Immediately deglaze with about 300 ml of water and simmer on low heat for 30 minutes, covered. Mix the cornflour with a little water and thicken the boiling ragout with it.
Season to taste with salt and pepper and serve the turkey ragout with spaetzle or rice.
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