Sliced turkey in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small cauliflower
- Salt and pepper, whiter
- 1 medium onion (s)
- 2 medium pickled cucumber (s)
- 350 g turkey schnitzel
- 2 tablespoon flour
- 2 tablespoons oil
- 100 g whipped cream
- 1 tablespoon vegetable stock, grained
- 2 tablespoon mustard, medium hot
- 5 tablespoon cucumber liquid
- 0.5 ½ bunch chives
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Clean and wash the cauliflower and cut into florets. Cook in salted boiling water for 5-7 minutes. Drain, drain. Peel onion and chop finely. Cut the cucumber into slices. Wash the turkey meat, pat dry and cut into strips. Turn the meat in flour.
- Heat the oil in a large pan, fry the meat until golden brown, season with salt and pepper and remove. Fry the onion in the frying fat. Add the cucumber and cauliflower, fry briefly. Pour 200 ml of water and cream, bring to the boil, stir in the vegetable stock.
- Return the meat to the pan, stir in the mustard and cucumber water. Bring to the boil, simmer for about 3 minutes. Wash the chives and cut into rolls. Sauce with salt, pepper and sugar
- to taste. Stir in the chives.
- Rice goes well with it.
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