Keto Turkey Bourguignon Stir-Fry with Bacon Lardons

KetoHigh ProteinLow Carb

A 565-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 180g turkey breast, thinly sliced
• 60g streaky bacon, cut into lardons
• 150g cremini mushrooms, quartered
• 60g pearl onions, halved
• 2 cloves garlic, minced
• 120ml dry red wine (e.g., Pinot Noir)
• 60ml beef broth
• 1 tbsp olive oil
• 1/2 tsp xanthan gum (for thickening)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Prep: Slice turkey, cut bacon into lardons, quarter mushrooms, halve pearl onions, and mince garlic.
2. Hob: Heat olive oil in a large skillet or wok over medium-high heat. Add bacon lardons and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tbsp of drippings in the pan.
3. Hob: Add turkey slices to the pan and stir-fry until browned and cooked through, about 5-7 minutes. Remove turkey and set aside.
4. Hob: Add mushrooms and pearl onions to the same pan. Sauté for 5-7 minutes until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.
5. Hob: Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly.
6. Hob: Gradually whisk in the xanthan gum until the sauce thickens to your desired consistency. Return the cooked turkey and bacon lardons to the pan, toss to coat, and heat through for 1-2 minutes.
7. Serve: Garnish with fresh chopped parsley and season with salt and black pepper to taste.