A quick tur­key stroganoff

Southport Visiter - - For The Family -

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

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