This was one of the earliest recipes I introduced to my family. It was a success, though some people I know prefer to pick out the mushrooms from it.
Ingredients
1.2 pound (600g) turkey breast
2 tbsp vegetable oil
1/3 pound (150g) mushrooms
1 yellow onion
50g butter
2 tbsp flour
1 cup beef broth
1 cup heavy cream
1 bell pepper
salt, black pepper to taste
Preparation
Clean and dice the bell pepper, and bring to a boil in lightly salted water. Cook for 1 minute, then drain. Set aside the pepper bits.
Slice the turkey breast into long, thin strips. (2x0.25x0.25 inch) Season with salt and black pepper. Add the oil to a saucepan and brown the turkey in it. Remove the meat from the oil, set aside covered, and keep warm.
Clean and chop the onion and slice the mushrooms. Add the onion to the oil in which the chicken was prepared previously. Saute for a few minutes, then add the mushrooms and the butter.
Cook for a few minutes and then sprinkle with the flour. Stir and fry until the flour gets a light brown.
Pour in the cold beef broth and the cream, stirring quickly to prevent knotting of the flour. Return the meat to the sauce and bring to a boil. Simmer for 8 minutes, then add in the pepper bits and simmer for 1 minute more.
I don't have a picture of the final outcome, but the sauce from the above photo should thicken until creamy.
Serve with rice of french fries (for me).
Ingredients
1.2 pound (600g) turkey breast
2 tbsp vegetable oil
1/3 pound (150g) mushrooms
1 yellow onion
50g butter
2 tbsp flour
1 cup beef broth
1 cup heavy cream
1 bell pepper
salt, black pepper to taste
Preparation
Clean and dice the bell pepper, and bring to a boil in lightly salted water. Cook for 1 minute, then drain. Set aside the pepper bits.
Slice the turkey breast into long, thin strips. (2x0.25x0.25 inch) Season with salt and black pepper. Add the oil to a saucepan and brown the turkey in it. Remove the meat from the oil, set aside covered, and keep warm.
Clean and chop the onion and slice the mushrooms. Add the onion to the oil in which the chicken was prepared previously. Saute for a few minutes, then add the mushrooms and the butter.
Cook for a few minutes and then sprinkle with the flour. Stir and fry until the flour gets a light brown.
Pour in the cold beef broth and the cream, stirring quickly to prevent knotting of the flour. Return the meat to the sauce and bring to a boil. Simmer for 8 minutes, then add in the pepper bits and simmer for 1 minute more.
I don't have a picture of the final outcome, but the sauce from the above photo should thicken until creamy.Serve with rice of french fries (for me).
Excellent stuff. You really got turkeys in Hungary ;-) ?
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