Like any other meat, the turkey loves the slow languishing in a creamy sauce. Thanks to this simple and proven cooking technique, the meat retains its softness and it is almost impossible to dry it. Prove it again in this material, devoted to a turkey stewed in sour cream.
Turkey, stewed with prunes and mushrooms in sour cream - recipe
If you pre-cooked a whole bird carcass, but you can not overpower it and want variety - try to cook the turkey for a second time, figuring out the fibers and extinguishing them with mushrooms.
Ingredients:
- Idea (ready-made) - 440 g;
- champignons - 420 g;
- butter - 55 g;
- broth - 270 ml;
- flour - 35 g;
- prunes - 85 g;
- sour cream - 210 ml;
- onions - 90 g.
Preparation
Chopping and rescuing in bulb onion, add to the transparent pieces of champignons and let the moisture from them completely exit and evaporate. Season the roast and add flour to it. After stirring, wait until the flour begins to stick to the bottom of the pan and begin to add broth. When the whole broth is added, mix it with the sour cream and put the disassembled turkey along with the pieces of prune. Allow the meat to boil in a creamy sauce until it thickens, and then serve immediately.
Filet of turkey thigh, stewed in sour cream
Ingredients:
- turkey - 890 g;
- flour - 25 g;
- butter - 65 g;
- wine - 230 ml;
- garlic - 4 teeth;
- sour cream - 270 g;
- a handful of dill greenery.
Preparation
Divide the turkey flesh into cubes of approximately equal size and brown each. Add garlic to the flesh of the bird, and after half a minute pour in the white wine. When most of the wine evaporates, put in the flour, mix everything together and add the sour cream. Simmer the meat for another 10 minutes, and then add dill.
Fillet of turkey, stewed in sour cream in multivark
If there is no time to fiddle with the extinguishing of the bird on the stove, then use the multivark, thanks to the functionality of which all the ingredients are prepared in one dish without your participation.
Ingredients:
- turkey fillet - 630 g;
- a stalk of celery - 2 pieces;
- carrots - 170 g;
- laurel leaves - 2 pieces;
- garlic - 3 teeth;
- chicken broth - 520 ml;
- sour cream - 145 ml;
- grated cheese - 65 g;
- Worcestershire sauce - 45 ml.
Preparation
After warming the bowl in the "Baking" mode, fry pieces of meat and vegetables in it for literally a couple of minutes. Put the chopped garlic, and after half a minute pour the broth and add the sour cream with the hive. Leave the meat on the "Quenching" for an hour, and at the end of the meal, pour the cheese.