Recipe for Turkey Strogonoff
A tasty simple meal with paprika seasoned turkey strips
Posted on Saturday, 22nd of December 2012 by André Correia
Strogonoff is usually made with beef, but I find turkey works just as well and keeps the dish a little lighter without sacrificing any of the comfort. Cooking the mushrooms separately with a splash of lemon juice and oregano before combining everything is a small extra step, but it keeps them from turning watery and lets their flavour really come through instead of getting lost in the sauce. The paprika and a touch of chili give the dish its warmth and colour, while the cream, loosened with a little milk, brings it all together into a smooth, silky sauce. It comes together quickly enough for a weeknight, but tastes like it took much longer.
Ingredients For 2 People
- 1/2 pound of Turkey
- 350 gr. of Mushrooms
- 1 Onion
- 1/2 cup of Fresh Cream
- 2 teaspoons of Paprika
- Milk
- Olive Oil
- Lemon Juice
- Oregano
- Salt
Preparation
Slice the chicken steaks and season them with a pinch of salt.
Add a drizzle of olive oil to a skillet and place the chopped onion inside it. Once it’s hot, add the chicken and let it cook well.
Meanwhile add another drizzle of olive oil to a separate skillet and cook your sliced mushrooms with a little bit of lemon juice and oregano.
Add the mushrooms to your meat and onion and season it with two teaspoons of paprika and a bit of chili pepper. Finish it off with the fresh cream and add a bit of milk to liquefy the sauce a bit. Stir it and let it cook over low heat for a while.
Serve it with with vegetable rice.
