Turkey Braised with Mushrooms in Cream Sauce

Cooking method

1. Step 1:

   

   Gather the ingredients from the recipe. Rinse the mushrooms, spread them on a towel, and leave them for half an hour so the towel wicks away the moisture. Otherwise the mushrooms will be watery, which hurts the flavor of the dish. Small mushrooms don't need trimming; peel the outer skin off larger ones. Trim off any darkened cuts on the stems and any bruised spots.

2. Step 2:

   

   Rinse the turkey and pat it dry with paper towels. Remove any membranes and sinew from the fillet if needed. Cut it into pieces about 3/4 inch (2 cm) across.

3. Step 3:

   

   Heat a refined, high-smoke-point vegetable oil in a heavy-bottomed skillet. How do you know the oil is hot enough? Dip a wooden spatula into it — if bubbles gather around it, you're ready to add the meat. Fry the turkey over medium heat, stirring.

4. Step 4:

   

   Cut the prepared mushrooms into thick slices.

5. Step 5:

   

   Once the turkey is browned, add the mushrooms to the skillet. Fry over low heat, stirring.

6. Step 6:

   

   Peel the onion. To keep it from stinging your eyes as you slice, rinse the onion and the knife in cold water. Cut it into thin half-rings.

7. Step 7:

   

   Fry the mushrooms and meat until browned. All the liquid should cook off.

8. Step 8:

   

   Add the sliced onion. Fry it until golden, stirring the contents.

9. Step 9:

   

   While the meat, mushrooms, and onion fry, make the sauce. Put 1 tablespoon of wheat flour in a bowl.

10. Step 10:

    

    Pour the cream (15–25% fat) into the flour a little at a time, stirring well. You can use sour cream or plain unsweetened yogurt of any fat content instead of cream. Keep in mind that the richer the products you use, the higher the calorie count of the dish.

11. Step 11:

    

    Pour in the rest of the cream and stir the mixture very thoroughly so no lumps form.

12. Step 12:

    

    Season the well-fried meat, mushrooms, and onion with salt and pepper to taste.

13. Step 13:

    

    Pour in the flour-and-cream sauce and stir. Cover the skillet and simmer over low heat until done (about 10–15 minutes). Keep an eye on it — it's important that it doesn't boil hard. Don't forget to stir so it doesn't scorch.

14. Step 14:

    

    Spoon the finished dish onto plates. Garnish with fresh herbs (sprigs of dill or parsley). Serve with vegetables or any side dish.

15. Step 15:

    

    The dish comes out wonderfully fragrant and hearty. Tender meat, a delicate creamy mushroom sauce... So good! Enjoy, and have fun cooking.