TURKEY WITH STROGANOFF SAUCE
Turkey and potatoes and garlic green beans gets even more special with stroganoff mushroom cream sauce
Provided by hjalmar
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
- Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
- Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.
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