- 4 large turkey steaks
- 1 large onion
- Salt and pepper
- Chopped fresh parsley
Based on the classic Russian dish which is usually made with fillet of beef. Serve with rice, peas and fresh parsley. I sometimes buy the microwave rice that’s ready in a couple of minutes for a super quick supper!-
Work out how long your rice will take to cook (according to the packet instructions) and get this going to ensure its ready at the same time as the turkey.
Take the soured cream out from the fridge and just leave to stand while you begin prepping. (This ensures it’s not too cold just before using)
Place the turkey steaks between 2 sheets of cling film and flatten with a rolling pin. Then cut into 2.5cm strips.
Heat 2 tbsp of oil in a frying pan and cook the sliced onion slowly for around 5-6 mins until soft.
Now add the mushrooms and cook till golden brown. Remove and keep warm (I cover with foil).
Now increase the heat and add the remaining oil to the pan fry the turkey quickly and in small batched for approx. 3-4 mins until lightly coloured. Remove and keep warm whilst cooking the rest of the turkey.
You are almost done –return the chicken onions and mushrooms to the pan and season with salt and pepper. Stir in the soured cream and bring to the boil. Then sprinkle with fresh parsley and serve immediately with rice.