Turkey Breast Beef Stroganoff
4 servings
90 minutes
Replacing beef tenderloin with turkey breast in the classic beef stroganoff recipe only seems barbaric at first glance. In fact, only three characteristics influence the suitability of meat for beef stroganoff: the absence of pronounced sinews, the ability to cook evenly and look nice in the form of finely chopped meat. Turkey meets all the requirements: it has a uniform texture without hard inclusions, behaves quite predictably when stewing and looks attractive even in a whitish sour cream sauce. And the taste can be tweaked by adding a banal sauté of carrots and onions. If this is not enough, you can drop some soy sauce into the gravy, add a little mustard. Just one porcini mushroom, fried together with carrots and onions, gives an amazing effect .
1
First, slice the turkey breast into pieces about 1 cm thick across the grain, then cut into strips.
- Turkey fillet: 500 g
2
Salt, pepper, and coat with flour on all sides.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
3
Heat sunflower oil in a large skillet and fry the turkey in batches so that the pieces are in a single layer until golden brown.
- Turkey fillet: 500 g
- Water: 700 ml
4
Transfer the turkey to a saucepan, cover with water so that it is 2-3 cm above the meat. Bring to a boil and simmer on the lowest heat for about 40 minutes.
- Turkey fillet: 500 g
- Water: 700 ml
5
Meanwhile, prepare the sauté. Finely chop the onion and grate the carrot on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
6
Fry the onion and carrot in sunflower oil until soft and golden.
- Onion: 1 head
- Carrot: 1 piece
7
Add tomato paste and sour cream, simmer for 4-5 minutes.
- Tomato paste: 70 g
- Sour cream: 100 g
8
Add the sautéed vegetables to the pot with turkey, add a bay leaf, and cook for another 15-20 minutes. The gravy should thicken, and the meat should be very tender. If the gravy is not thick enough, add another teaspoon of flour mixed with water. Finally, sprinkle with chopped parsley.
- Tomato paste: 70 g
- Sour cream: 100 g
- Parsley: to taste
9
Serve with mashed potatoes or rice.
