Turkey Stroganoff - in a hurry-
Whilst we are so busy with our Afternoon Tea and Picnic Lunch deliveries; I need quick and tasty suppers to prepare for my husband and I – for when it is my turn to cook supper.
There is the classic Russian dish of Beef Stroganoff made with strips of beef fillet and sour cream.
But, not to my taste.
The alternative is a similar recipe but using the lighter meat of Turkey.
Turkey fillets are very good value, light, healthy and pan fry in just minutes. Win win.
However, they can be a tad bland on their own so need a tasty sauce to bolster them up.
Think needing gravy, cranberry sauce and all the trimmings with Roast Turkey.
My recipe, albeit most certainly not authentic Russian, fits the bill beautifully – and easily adaptable if you want a healthy alternative.
But, here’s the not so healthy version first, to serve 2….
Pan fry a large sliced onion with 4 large sliced mushrooms and a grated clove of garlic, for just a few minutes.
Slice 2 turkey fillets into strips. Add to the pan and cook for just 4 or 5 minutes until meat is cooked through. (This is where my beloved food probe proves invaluable. Actually, our kitchen has 3! A tool I think every kitchen should have. When cooking professionally, Environmental Health regulations insist, quite rightly, that any meat we prepare is cooked to the right temperature, at least 75’c - which needs the probe to confirm. Then, the resulting temperature and time it was taken must be recorded in writing. Every time! Phew! I don’t think many people realise the huge number of regulations we must adhere to, to maintain our 5 star hygiene rating. Many professional caterers actually give up their business because of all the rules and ensuing admin!)
Off my hobby horse about every kitchen needing a food probe and back to the recipe.
With the meat, onions and mushrooms cooked – tip in half a tub of good quality cream cheese with chives. Add a small tin of drained sweetcorn. Then a good splash of medium sherry. You may like to add a little seasoning, but I don’t think it needs it. A grind of pepper when serving is good though.
Simply heat through. Done.
Serve on basmati rice or with large noodles. Or even stir through pasta. Start to finish under 15 minutes! Just what is needed in these busy times for us.
For a healthier version omit the cream cheese and tip in a small tub of crème fraiche. Or plain yogurt will do the trick. You don’t have to use sherry either.
For more of a punch – stir in some English mustard. Or my store cupboard standby – chilli sauce. You may like to add a sprinkling of dried thyme. The traditional Russian Beef Stroganoff has paprika. Or you may prefer dried tarragon which reminds me of 1990s dinner parties – tarragon seemed to be in every recipe back then – and I don’t like it!