Member recipe

Turkey with stroganoff sauce

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Cooking time

Prep: 25 minutes Cook: 55 minutes

Skill level

More effort

Servings

Serves 4

Turkey and potatoes and garlic green beans gets even more special with stroganoff mushroom cream sauce

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Ingredients

  • 4 large potatoes halved
  • 4 turkey filets
  • 3 tablespoons finely chopped fresh chives
  • sunflower oil

Stroganoff Sauce

  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 250g chestnut mushroom, sliced
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp plain flour
  • 2 tbsp white wine
  • 200ml chicken stock
  • 4 tbsp soured cream
  • small handful parsley, chopped

Garlicky green beans

  • 300g green bean, trimmed
  • 2 garlic clove, sliced
  • 2 tbsp olive oil

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.

  6. Meanwhile, gently fry the garlic in the oil until pale golden – no further. Toss with the beans, season and serve.

  7. Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.

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