Turkey with Mushrooms in Cream Sauce
Main Dishes • European
Description
Turkey with Mushrooms in Cream Sauce
Ingredients
- Turkey 0 oz
- Pickled Chanterelles 10 oz
- Onion 2 pieces
- 10% cream 15 fl oz
- Salt 1 teaspoon
- Dill to taste
- Curry ½ teaspoon
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Wash the turkey fillet, pat it dry with paper towels, and cut it into slices about one centimeter thick (like for a steak).
Step 2
Then cut each slice across the grain into strips.
Step 3
In a preheated skillet with vegetable oil, add the turkey. Use high heat.
Step 4
Fry for about five minutes, stirring. When the meat is no longer pink, season with salt and lemon pepper (the lemon softens the flavor).
Step 5
Fry for another 2-3 minutes until golden bits appear. Transfer the meat to a bowl and cover with a lid to keep warm.
Step 6
While the turkey is frying, slice the onion into strips. Add it to the same skillet, reducing the heat to low. (Add more vegetable oil if necessary). Sauté for a couple of minutes.
Step 7
While washing and slicing the mushrooms.
Step 8
Add the mushrooms to the onion. Fry, stirring for about two minutes, and season with salt.
Step 9
When the mushrooms release their juice, add the meat. Mix and cover with a lid.
Step 10
After three minutes, add the curry, stir. Pour in the cream. Cover with a lid and simmer on low heat for 5 minutes.
Step 11
At the very end, add finely chopped dill (without stems) and turn off the heat.
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