Sliced turkey Cream with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g turkey meat
- 4 large onion (s)
- 4 clove (s) garlic
- 4 carrot (s)
- 1 clove garlic
- 300 g mushrooms, fresh
- 2 cups cream
- 3 tablespoon crème fraîche
- 30 g butter
- 1 teaspoon, heaped black pepper
- 1 teaspoon, heaped salt
- 1 teaspoon, heaped paprika powder, noble sweet
- 3 teaspoon, heaped sugar
- 2 tablespoon balsamic vinegar, dark
- 1 tablespoon tomato paste, 3-fold concentrated
- 1 teaspoon, heaped herbs from Provence, dried
- 1 teaspoon, heaped parsley, frozen
- olive oil
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic and fry them in a large, deep pan in plenty of olive oil over full heat, turning until light brown. Prepare 500 ml of water. When the onions are light brown, add about a third of the water and wait until the water has completely evaporated. Repeat this process twice. When the water has evaporated the third time, add 30 g butter, 1 teaspoon black pepper, 1 teaspoon salt and 1 teaspoon sweet paprika. Fry over full heat, stirring, until the onions are dark brown. Then add a tablespoon of tomato paste and roast briefly. Deglaze with 2 tablespoons of dark balsamic vinegar and allow to evaporate. Add 600 ml of water, 2 cups of cream, 3 tablespoons of crème fraîche and 3 teaspoons of sugar, bring to the boil and simmer for about 10 minutes over low heat. Season to taste with salt and pepper. Then strain the sauce through a fine sieve into a bowl. Put only 2 tablespoons of the onions back into the sauce, cover and set aside.
- Wash the pan briefly and simmer the thickly sliced mushrooms with 100 ml of water over full heat until the water has evaporated. Add a dash of olive oil and sauté along with the sliced carrots and leek for about 5 to 7 minutes over medium heat. Take everything out of the pan and set aside.
- Now sear the chopped turkey meat and then fry for another 5 minutes on a low heat. Season with salt and pepper. Add the sauce and the vegetables with 1 teaspoon herbs from Provence and 1 teaspoon parsley and let simmer briefly on a low flame, covered.
- Noodles go well with it.
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