Turkey stew with mushroom sauce, served with pilaf and mashed potatoes

Turkey sauté with mushroom sauce, pilaf, and mashed potatoes

Welcome to my kitchen! Today I will present to you a delicious and comforting recipe: turkey sauté with mushroom sauce, served alongside a rice pilaf and creamy mashed potatoes. This recipe is perfect for a family meal, but also to impress guests. Let's embark on this culinary journey together!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4

Necessary ingredients:

For turkey sauté:
- 400 g turkey thigh (cut into thin strips)
- 250 g mushrooms (frozen or fresh, as preferred)
- 2 onions (finely chopped)
- 1 bell pepper (diced)
- 1 carrot (grated)
- 1 can of whole tomatoes (about 400 g)
- 200 g sour cream
- 100 ml milk + 50 ml milk (for mashed potatoes)
- 2 tbsp boscaiola sauce (optional but recommended)
- 4 medium potatoes (for mashed potatoes)
- A stalk of celery (to add flavor to the mash)
- 2 cloves of garlic (finely chopped)
- Salt, pepper, curry powder (to taste)
- Fresh parsley (for garnish)
- Vegeta (or another spice blend)
- 2 tbsp cornstarch
- Extra virgin olive oil (2 tbsp for sauté)
- Black olives (for serving)

Preparation steps:

1. Preparing the turkey sauté:
In a large skillet, add 2 tablespoons of extra virgin olive oil. Heat the oil over medium heat and add the strips of turkey meat. Sauté until nicely browned, about 5-7 minutes.

2. Adding the vegetables:
After the meat is browned, add the finely chopped onion and diced bell pepper. Continue to sauté for 3-4 minutes until the onion becomes translucent.

3. Including the tomatoes:
Chop the can of tomatoes and add it to the skillet along with the juice. Mix well, add salt, pepper, and dill (preferably fresh, but dried is also good). Cover everything with water (about a cup) and let it simmer over medium heat. Here, it is important to adjust the amount of water based on how much sauce you want.

4. Cooking the meat:
Let the meat simmer for 30 minutes, stirring occasionally and adding water if necessary. The meat is done when it becomes tender.

5. Thickening the sauce:
In a small bowl, dissolve 2 tablespoons of cornstarch in 2 tablespoons of cold water. Add the mixture to the skillet and put in a little curry for a more exotic flavor. Mix well and let the sauce simmer for a few minutes until it thickens.

6. Preparing the mushrooms:
In another skillet, add a little olive oil and the frozen (or fresh) mushrooms along with an onion and a bell pepper. Sauté everything over medium heat until the mushrooms soften. Add the finely chopped garlic, salt, and pepper. Cover with water and let it simmer gently.

7. Finalizing the mushroom sauce:
Finally, prepare a roux from the dissolved cornstarch with 50 ml of milk and mix it with the sour cream. Add it over the mushrooms and blend well. If you have boscaiola sauce, now is the time to add it. Let it come to a gentle boil and then turn off the heat. Add a lot of fresh parsley for an extra touch of freshness.

8. Preparing the pilaf:
In a pot, add the rice (about 2 handfuls), grated carrot, and a teaspoon of vegeta. Cook the rice according to the package instructions until it becomes fluffy.

9. Preparing the mashed potatoes:
Boil the potatoes with a stalk of celery and a bay leaf for flavor. Once cooked, mash them with 100 ml of milk and a little vegeta until you achieve a creamy texture.

10. Assembling the plate:
On each plate, add a layer of pilaf, then the turkey sauté with mushroom sauce, and alongside, mashed potatoes. Garnish with black olives and fresh parsley.

Serving suggestions:
This recipe pairs perfectly with a fresh green salad or creamy polenta if you want to try a variation. A bottle of white wine or freshly squeezed tomato juice can perfectly complement the meal.

Nutritional information:
This recipe is rich in protein due to the turkey meat, and the mushrooms add fiber and vitamins. One serving contains approximately 450-500 calories, depending on the portions of sauce and mash. It is a balanced meal that can easily be integrated into a healthy diet.

Frequently asked questions:
- Can I use another type of meat?
Yes, you can replace turkey with chicken or beef, but the cooking time may vary.
- How can I store leftovers?
You can store the sauté and sauce in the refrigerator for 2-3 days. Reheat them over low heat to avoid drying out.
- Can this dish be frozen?
Yes, the turkey sauté and mushroom sauce can be frozen in portions, but it is recommended to consume them within a month.

I hope you enjoyed this turkey sauté with mushroom sauce recipe! I encourage you to try it and bring your own variations. Enjoy your meal!