Cut turkey fillet and tomatoes into cubes, chop onion. Blanch beans in salted water for 5 minutes, cast in a colander and pour with cold water.

Cut lard into cubes and fry with onion in melted butter. Add fillet, fry, season with flour and fry stirring for additional 2 minutes.

Pour beer and stock, put beans and stew until done. Add sour cream, tomatoes, bring to boil, salt and pepper.

When serving, top with greens.