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Turkey Stroganoff



  • 1.

    Pre-heat the over to 180C/ Gas Mark 4Place 2 large flat mushrooms on a baking tray, sprinkled with chopped garlic, parsley, thyme, butter and salt and pepper. Bake for 10mins.

  • 2.

    Heat 1 tbsp of the olive oil in a pan and add diced onions. Sweat gently until softened. Heat the rest of the olive oil in a frying pan, roll the turkey strips in plain flour, paprika, salt and pepper and fry for 3-4 minutes until browned. Add the white wine, Dijon mustard, Worcester sauce, cream and chopped mushrooms to the pan with the onions in them and cook for 3 minutes. Add the cooked turkey to the sauce and heat through.

  • 3.

    Serve with boiled rice, baked mushrooms and a wedge of lemon.

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Andrew Graham

Merlot, Cabernet Sauvignon and Red Blends are the best wines to pair with Turkey Stroganoff.


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