Turkey steak in white sauce with mushrooms and roasted peppers

Name: Turkey steak in white sauce with mushrooms and roasted peppers - Dina E.
Ingredients: thighs; wings; and breast of a turkey; water to cover the meat; 1 tablespoon salt; 2 bay leaves; Spicy & Hot spices; 170g sliced canned mushrooms; 170g whole canned mushrooms; 3 roasted peppers (frozen); 1 large onion; 1 head of garlic; 5 tablespoons flour; 1 teaspoon nutmeg; a little frozen parsley

Meat - Turkey steak in white sauce with mushrooms and roasted peppers by Dina E. - Recipia

I received a backyard turkey from my mom, which I turned into soup and roast. For the roast, I wanted to find a sauce that wasn't a classic béchamel or a stew, but something in between. I used the boiled meat, canned mushrooms, roasted peppers from the freezer, and worked with the fat collected from boiling. The resulting sauce had the right texture and a balanced flavor, without being heavy or overwhelming. Quick Info Total time: approximately 1 hour and 45 minutes Preparation time: 20 minutes Cooking time + oven: about 1 hour and 25 minutes (45 minutes boiling, 30 minutes in the oven, the rest for the sauce) Servings: 6-8, depending on how much meat you have Difficulty: medium Recipe type: main dish, suitable for a family lunch or dinner Ingredients thighs, wings, and breast from one backyard turkey (the meatiest parts) enough water to cover the meat 1 tablespoon salt 2 bay leaves meat spices (like Spicy & Hot or something similar) 170 g sliced canned mushrooms 170 g whole canned mushrooms 3 roasted peppers (I used frozen ones) 1 large onion 1 head of garlic 5 tablespoons flour 1 teaspoon ground nutmeg fresh parsley (I used frozen) a few tablespoons of fat collected from boiling the meat Preparation Method 1. Wash the turkey meat and place it in cold water, enough to cover it. When it starts to boil and foam forms, drain all the water, rinse the meat, and put it back to boil in fresh water with a little salt. This step helps remove impurities. 2. Add two bay leaves to the water. Boil the meat for about 45 minutes, until it starts to soften and a fork goes in easily. If you have a backyard turkey, it may need a little more boiling time. 3. Remove the pieces of meat and place them in a baking dish or another oven-safe dish. Sprinkle spices (I used a Spicy & Hot mix) over them, add a little more salt if needed, and put two or three tablespoons of fat from the broth on top. 4. Cover the dish and place it in a preheated oven at 180°C for 30 minutes. Turn the meat from side to side a few times during baking. 5. While the meat is in the oven, prepare the sauce. Chop the onion and sauté it in a little fat from the meat over low heat until it becomes translucent. 6. Add the sliced and whole mushrooms (drained of liquid), the peeled and thinly sliced garlic, and the chopped roasted peppers. Stir and let it cook for a few minutes over medium heat until the mushrooms soften. 7. In a separate bowl, mix 5 tablespoons of flour with a little hot broth to obtain a smooth paste. Pour this mixture over the onion, mushrooms, and peppers in the pan, stirring continuously to avoid lumps. 8. Gradually add broth while continuing to stir until the sauce reaches a consistency similar to thinner sour cream. If it's too thick, add a little more broth. 9. Season with salt, pepper, and 1 teaspoon of nutmeg. Let everything simmer over low heat for another 5-6 minutes, stirring frequently to prevent sticking. 10. When the sauce is ready, pour it over the meat in the oven dish. Sprinkle chopped fresh parsley on top. 11. Serve the roast warm, with the mushroom and roasted pepper sauce, alongside pickles or cheese. Warm polenta is a suitable side dish. Why I Make This Recipe Often I love preparing it because it makes better use of turkey meat than a dry roast, and it has a sauce that completely changes the texture. It doesn't require complicated ingredients and easily adapts based on what I have in the fridge. It remains tasty even when reheated the next day. Tips and Variations Tips Don't skip the step of changing the boiling water; it helps with flavor and the digestibility of the meat. Use all the fat that rises to the surface while boiling; it's important for flavor. If you have a country turkey, let it boil long enough so it doesn't turn out tough. Substitutions You can use chicken thighs instead of turkey if you don't have turkey available. Canned mushrooms can be replaced with fresh mushrooms, but they need to be sautéed a bit longer. If you don't have frozen roasted peppers, fresh bell peppers sautéed will work, although the flavor will be different. Variations You can add sour cream at the end if you want an even creamier sauce. Fresh parsley can be replaced with dill if you prefer. If you don't have a baking dish, any oven-safe dish that can be covered will work. Serving Ideas It pairs best with warm polenta, but also goes well with boiled or mashed potatoes. Pickles are a suitable side dish. A slice of homemade bread is great if there's leftover sauce. Frequently Asked Questions Can I use just turkey breast for the recipe? Yes, you can use just the breast, but it will be more tender if you also include thighs or wings. The breast tends to dry out more easily. Is it necessary to use roasted peppers? It's not mandatory, but they add a distinct flavor to the sauce. If you don't have them, you can try fresh bell peppers sautéed. Can I make the sauce thinner or thicker? Yes, you control the consistency by how much broth you add to the flour. Add gradually until you reach the desired texture. Can it be made with fresh mushrooms? Yes, fresh mushrooms work very well; just sauté them a bit longer to release their moisture. Nutritional Values (estimate) A serving of roast with sauce (without side dish) has approximately 250-300 kcal, with 25-30 g protein, 12-15 g fat, and 12-15 g carbohydrates, depending on the type of meat and the amount of sauce. Flour and fat influence the calorie count, as well as the side dish you choose. Storage and Reheating It can be stored in the refrigerator, covered, for up to 2 days. The sauce will thicken when cold; when reheating, add a little water or broth if it's too dense. I don't recommend freezing the sauce with flour, as it changes texture upon thawing. It's best to consume the roast within 1-2 days.

Turkey steak in white sauce with mushrooms and roasted peppers

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