Usuba
Turkey Stroganoff with Sour Cream
Tender turkey meat is perfect for classic beef stroganoff. Its uniform texture without tough fibers, predictable behavior during stewing, and attractive appearance in sour cream sauce make the breast an excellent alternative to beef. A mixture of sautéed carrots and onions adds depth of flavor to the dish, while the sour cream gravy becomes creamy and rich.
- Total
- 90 min
- Standard serving
- 412.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the turkey breast into slices approximately 1 cm thick against the grain, then cut them into strips.
- 2
Step 2
Salt and pepper the meat, then coat it with flour on all sides.
- 3
Step 3
Heat the sunflower oil in a large frying pan. Fry the turkey in batches so that the pieces lie in a single layer until golden brown.
- 4
Step 4
Transfer the turkey to a sauté pan and pour water over it so that it covers the meat by 2–3 cm. Bring to a boil and simmer over low heat for about 40 minutes.
- 5
Step 5
Meanwhile, prepare the roux. Finely chop the onion, grate the carrot on a coarse grater.
- 6
Step 6
Fry the onion and carrot in sunflower oil until soft and golden brown.
- 7
Step 7
Add tomato paste and sour cream, simmer for 4–5 minutes.
- 8
Step 8
Add the roux to the pot with the turkey, place a bay leaf and cook for another 15–20 minutes. The gravy should thicken and the meat will become very tender. If the gravy has not thickened enough, dissolve 1 teaspoon of flour in water and add it to the sauce. Finish by sprinkling the dish with chopped parsley.
- 9
Step 9
Serve with mashed potatoes or rice.
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