Turkey – Mushroom – Rragout
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey breast
- 250 g cherry tomato (s)
- 300 small mushrooms, fresh
- 2 medium onion (s)
- 250 g rice
- 4 tablespoon oil
- 1 tablespoon tomato paste
- 125 g cream
- 2 teaspoons chicken broth, grained
- Tbsp sauce thickener, lighter
- 0.5 ½ bunch chives
- salt and pepper
- Parsley, fresh for garnish
Print Recipe
Pin Recipe Instructions
- Cook rice as usual.
- In the meantime, wash the turkey breast, pat dry and dice. Wash tomatoes and mushrooms and cut in half. Peel the onions and cut into fine wedges.
- Heat the oil in the pan and fry the turkey cubes in 2 portions for 5-7 minutes. Then take it out.
- Put the mushrooms and onions in the hot frying oil and stir-fry, add the tomatoes. Add the meat again. Stir in tomato paste and sweat. Season with salt and pepper. Deglaze with 1/2 liter of water and the cream, bring to the boil gently. Stir in the broth and simmer for about 2 minutes. Thicken the stock with the sauce thickener and season again with salt and pepper.
- Wash the chives and cut into fine rolls. Serve the ragout with the rice, sprinkle with the chives and garnish with the parsley.
- You can also serve white bread with it.
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