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Turkey Stroganoff


  • 3 large flat mushrooms

  • 1 chopped and 2 whole cloves garlic

  • 1 handful parsley chopped

  • Small bunch of thyme

  • 25g butter, diced

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 turkey fillets, cut into strips

  • 2 tbsp plain flour

  • 1 tsp paprika

  • 1 glass of white wine

  • 2 tbsp Dijon mustard

  • Dash of Worcester sauce

  • 50ml double cream

  • 1 lemon, cut into wedges


  • 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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