Flashing turkey ragout with mushrooms

Name: Flashing turkey ragout with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g 10-minute long grain rice; 7-10 Tbsp Salt; 600 g Turkey Breast; 2 Onions; 250 g small mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 slightly heaped tbsp. flour; 150 g Whipped cream; 2 TEASPOONS Chicken broth (instant); 200 g frozen peas; 2 TEASPOONS Lemon juice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g 10-minute long grain rice
7-10 Tbsp Salt
600 g Turkey Breast
2 Onions
250 g small mushrooms
3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 slightly heaped tbsp. flour
150 g Whipped cream
2 TEASPOONS Chicken broth (instant)
200 g frozen peas
2 TEASPOONS Lemon juice

Directions

1
Cook rice in boiling salted water according to package instructions. Wash meat, dab dry and cut into cubes. Peel and finely dice onions. Clean the mushrooms, wash them briefly if necessary.
2
Heat the oil in a pot. Brown the meat all around. Fry onions and mushrooms for about 5 minutes. Season with salt and pepper. Dust with flour and sauté briefly. 3⁄4 l Pour on water and cream.
3
Bring to the boil, stir in the stock and simmer for about 10 minutes. Add the frozen peas and simmer for about 3 minutes. Season ragout with salt, pepper and lemon juice. Serve everything.