Turkey with sour cream sauce

Today we will tell you how to properly prepare a turkey in sour cream sauce. This is very useful, dietary and, at the same time, an incredibly tasty dish will be an excellent addition to any garnish, and it can be served both on weekdays and on a festive table.

Turkey fillet in sour cream sauce - recipe

Ingredients:

Preparation

For extinguishing we take the fillet of the breast of turkey or the meat of the thighs of the bird, rinse it well and drain it. Then cut it into longitudinal slabs and lay them in a heated cauldron or thick-walled sauté pan, into which we will pour preliminarily vegetable refined oil. When the slices of turkey are browned, season them with salt, ground coriander or nutmeg, add the spices to your taste, flavor with ground black pepper, mix and pour a glass of steep boiling water. If desired, you can add chopped Bulgarian peppers and tomatoes. Season the sauté pan with a lid and leave the meat to simmer on a moderate fire.

At this time, we clean the husk and chop the onions and fry it, stirring it, until golden. Now pour the wheat flour and stand on high heat for two or three more minutes, continuously interfering. Then we shift the onion mass to the meat, mix it, bring it to taste with salt and spices and let it fade for twenty-five minutes.

After that, we lay the sour cream, mix it and let the dish continue for another five minutes. Now add if you want melrenko chopped fresh greens, mix, cover the dishes with a lid, turn off the stove and let us brew for another ten minutes.

Stewed turkey in sour cream sauce in multivark

Ingredients:

Preparation

Turkey meat is washed, dried with paper towels or napkins and cut into portions slices. In the multicastry pour a little refined oil, turn on the "Frying" or "Baking" mode and lay the slices of turkey. After the meat is browned from all sides, add a small chopped pre-cleaned onion and fry all together for another five to seven minutes.

Now we add wine and keep the dish until the latter evaporates about half. After that, pour in the broth heated to boiling, lay sour cream, we savor the dish with salt, ground pepper, add the spices to your taste and switch the device to the function "Quenching". In order for the meat to become soft it is usually enough for thirty minutes, but if you are preparing large portioned turkey slices it may be necessary to increase the time to forty or fifty minutes.

Now add the grain mustard, a little chopped fresh greens and we put out the dish in the same program for another ten minutes.

The turkey in sour cream sauce according to this recipe can be cooked in the oven by holding it in a sauté pan under a lid at a temperature of 180 degrees for forty to fifty minutes.

Turkey with mushrooms in sour cream sauce

Ingredients:

Preparation

The washed and dried turkey fillet is cut into brusochki and fry in a refined oil, stirring, for seven minutes. Now we lay the crushed mushrooms, season the dish to taste with salt, pepper and spices and stand on the fire, stirring occasionally, until the liquid evaporates. Now we pour water heated to boiling, we lay sour cream, we taste the dish and, if necessary, add salt and flavor it with spices. We admit turkey with mushrooms under the lid on moderate fire for twenty to thirty minutes, and then add crushed garlic, chopped fresh herbs, mix, turn off the fire and let the dish take a few minutes to brew.