Composition / ingredients
Step-by-step cooking
Step 1:
How to cook turkey in sour cream sauce in a slow cooker? Prepare all the ingredients listed in the recipe. Rinse the turkey fillet under running water and dry it with paper towels from excess moisture. I took champignons, but oyster mushrooms or forest mushrooms will do.
Step 2:
Cut the meat into slices or cubes about 2 cm thick.
Step 3:
Wash the champignons, put them on paper towels and dry them from excess moisture. It is not necessary to clean small mushrooms, but it is recommended to clean larger champignons from films. Cut the prepared champignons lengthwise into thin plates.
Step 4:
Peel the onion, rinse with cool water. Cut into small cubes or quarter rings.
Step 5:
Pour a little vegetable oil into the bowl of the slow cooker. I have olive oil, but refined sunflower oil will do. Put the chopped meat in a bowl, add salt to taste. Turn on the Frying or Baking mode and, with constant stirring, fry the meat for about 5-8 minutes until it turns white. You do not need to close the lid of the slow cooker.
Step 6:
Send chopped onions and mushrooms to the turkey. Continue frying, stirring for about another 10 minutes.
Step 7:
Pour chicken broth into the bowl. You can replace it with vegetable or pork, beef. Put sour cream, suitable dry spices in the same place. Mix it up. Close the slow cooker with a lid. Turn on the Stewing mode and cook for about 30 minutes.
Step 8:
Serve the finished turkey in sour cream sauce hot. Before serving, sprinkle with herbs (chopped dill, parsley or green onions). If you want, prepare any side dish, for example, potatoes, pasta, rice, buckwheat.
The recipe is suitable for cooking chicken fillet.
Sour cream can be replaced with natural yogurt without additives.
If you use ready-made spice mixes, be sure to read the composition on the package. If there is salt present, take this into account when you salt the dish, otherwise you risk over-salting.
Choose white champignons, without spots, without the smell of rot, without damage. They should not be slippery to the touch.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Keep in mind that the cooking time and mode in the recipe are indicated approximately. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Broth - 15 kcal/100g
- Turkey fillet - 84 kcal/100g
