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Turkey with stroganoff sauce

By hjalmar (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

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

  • 4 large potatoes halved
  • 4 turkey filets
  • 3 tablespoons finely chopped fresh chives
  • sunflower oil
  • 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
  • 300g green bean, trimmed
  • 2 garlic clove, sliced
  • 2 tbsp olive oil

Method

  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 5
    Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
  • STEP 6
    Meanwhile, gently fry the garlic in the oil until pale golden – no further. Toss with the beans, season and serve.
  • STEP 7
    Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.
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