A quick turkey stroganoff
AS Christmas is now behind us, probably the last thing on your mind is preparing a time consuming meal, so here’s an extremely tasty recipe for using up leftover or frozen-down turkey this holiday.
Not only is it surprisingly quick and easy – less than 20 minutes from start to finish – it’s deliciously satisfying too!
Ingredients: 500g skinless turkey 1 tbsp sunflower oil 30g butter 1 large onion chopped 100ml white wine 150g button mushrooms 1 sliced green pepper
1 garlic clove chopped or pressed
1 tbsp plain or wholemeal flour 1 tsp Dijon or wholegrain mustard 2 tsp lemon juice 100ml hot chicken stock 100ml crème fraiche 150ml single cream Salt and ground black pepper Brown/wild/jasmine rice and parsley for serving
Cut the turkey into thin strips approximately two inches long.
Start to cook your rice according to the instructions.
In a large frying pan heat the oil, add half the butter and fry the onion, garlic and turkey for four minutes.
Remove the turkey from the pan with a slotted spoon, set aside.
Add the remaining butter to the pan and sauté the mushrooms and green pepper for three minutes, tossing continuously.
Add the white wine and reduce for approximately three minutes.
Add the flour and sauté for one minute.
Next add the mustard and lemon juice.
Gradually stir in the hot chicken stock to bubbling.
Carefully mix in the crème fraiche and the cream, stirring continuously.
Return the turkey to the pan and simmer to a thicker consistency, season to your taste.
Serve immediately with the rice and garnish.
Happy New Year!
Lesley is studying a BSc Hons Nutrition & Health degree at Edge Hill University, she and husband Roberto also own Roberto’s Italian on Ocean Plaza, Southport.
For more of Lesley’s Recipes go to: Twitter: @LYatesNutrition and Roberto’s: Facebook.com/ robertossouthport