Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products specified in the recipe. Rinse the champignons, spread them on a towel and leave for half an hour so that the moisture is absorbed into the fabric. Otherwise, the mushrooms will be watery, which will negatively affect the taste of the dish. You do not need to clean small mushrooms, clean large ones from the films. Cut off the darkened sections on the legs and damaged places, if there are any.
Step 2:
Wash the turkey, dry it with paper towels. If necessary, remove the films and streaks from the fillet. Cut into pieces, approximately 2 by 2 cm .
Step 3:
Pour refined vegetable oil with a high smoking temperature into a frying pan with a thick bottom and heat it up. How do I know if the oil has warmed up enough? Lower a wooden spatula into it, if bubbles have gathered around, then you can already fry the meat. Fry it over medium heat, stirring.
Step 4:
Cut the prepared mushrooms into wide plates.
Step 5:
When the turkey is browned, send the mushrooms to her in the pan. Stir-fry over low heat.
Step 6:
Peel the onion from the husk. So that when slicing it does not irritate the mucous membrane of the eyes, rinse the onion and knife with cold water. Cut it into thin half rings.
Step 7:
Fry mushrooms with meat until browned. All the liquid should evaporate.
Step 8:
Add chopped onion. Fry it until golden brown. Stir the contents.
Step 9:
While the meat, mushrooms and onions are frying, prepare the sauce. Pour 1 tablespoon of wheat flour into the bowl.
Step 10:
Pour the cream into the flour in parts (from 15% to 25% fat content) and stir the mass well. Cream can be replaced with sour cream or natural yogurt without additives of any fat content. Keep in mind that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Step 11:
Top up the remaining cream and mix the flour mixture very thoroughly so that lumps do not form.
Step 12:
Season well-fried meat, mushrooms and onions with salt and pepper to taste.
Step 13:
Pour the sauce made from flour and cream. Stir. Cover the pan with a lid and simmer on low heat until tender (about 10-15 minutes). Control the extinguishing process. It is important that the contents do not boil too much. Do not forget to stir so that it does not burn.
Step 14:
We put the finished dish on plates. Decorate with fresh herbs (sprigs of dill or parsley). It can be served with vegetables or any side dish.
Step 15:
The dish turned out to be very fragrant and satisfying. Soft meat, tender creamy sauce with mushrooms... Very tasty! Enjoy your meal! Cook with pleasure.
Stewed turkey with mushrooms in sour cream sauce is a great dish that will diversify your everyday menu. Delicious, healthy and nutritious!
In the sauce, you can add a pinch of nutmeg, fresh or dried basil, curry (about 1 tsp. l.), garlic passed through the press (1-2 cloves).
How to choose the right turkey? The meat should be an even pink color, elastic, smooth, not slippery, without bruises and spots. Press the pulp with your finger, the dent should instantly disappear. If this did not happen, then the meat is not fresh.
Finished meat with mushrooms can be frozen. Transfer it to a hermetically sealed plastic container and put it in the freezer. It can be stored for 3-4 months at -18 degrees. The dish is defrosted on the bottom shelf of the refrigerator. You can warm it up in the microwave or in a frying pan under the lid.
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Turkey fillet - 84 kcal/100g
