Preparation method:

Dice the meat, season with salt, pepper, and paprika, then fry in oil until golden brown. Set aside.

In the same pan, fry the chopped onion and garlic until translucent.

Add the chopped peppers and mushrooms. Simmer for 5–7 minutes.

Return the meat to the pan, add the tomato paste, soy sauce, and cream. Cook for 10 minutes, until the sauce thickens.

Sprinkle with fresh parsley and serve hot.

Serving and storage tips:
This dish is perfect with rice, pasta or potatoes.

It is also great as a filling for pancakes or tortillas.

Store in the refrigerator for up to 2 days in a tightly closed container.

You can also freeze it – it will stay fresh for up to 3 months.

Variations:
Vegetarian version: Instead of meat, use chickpeas or tofu cubes.

Spicy version: Add a pinch of chili or a little hot pepper paste.

With cheese: Sprinkle everything with grated yellow cheese and bake in the oven for 10 minutes.

FAQ:
Can I use meat other than chicken?
Yes, this dish also tastes great with turkey, pork, or even meatballs.

Can I substitute yogurt for the cream?
Yes, but it’s best to use thick Greek yogurt—the sauce will be lighter but just as delicious.

How long does it take to prepare?
The whole thing takes about 30 minutes, so it’s the perfect recipe for a quick dinner.

Is this dish suitable for children?
Absolutely! It’s mild, nutritious, and the ingredients can easily be adjusted to suit children’s tastes.