TURKEY WITH STROGANOFF SAUCE

Turkey with stroganoff sauce image

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

Ingredients

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.