Mushroom and turkey potties

Name: Mushroom and turkey potties
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 200 g cherry tomatoes; 1 medium onion; 600 g Turkey breast in one piece; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 1/4 l Vegetable broth (instant); 3/8 l Tomato juice; 1/2 bunch Parsley; 75 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mushrooms
200 g cherry tomatoes
1 medium onion
600 g Turkey breast in one piece
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
1/4 l Vegetable broth (instant)
3/8 l Tomato juice
1/2 bunch Parsley
75 g Fresh cream

Directions

1
Clean the mushrooms and, depending on their size, halve or leave them whole. Wash and quarter the tomatoes. Peel and chop the onion. Cut turkey breast into large cubes. Heat 1-2 tablespoons of oil in a large pan.
2
Brown the meat all around in it and take it out. Add 1 tablespoon of oil. Add mushrooms and onions to the hot frying fat and fry while turning. Add meat and tomatoes, season with salt and pepper and dust with flour.
3
Sweat briefly and deglaze with broth and tomato juice. Bring to the boil, cover and stew for about 5 minutes. Meanwhile wash parsley, dab dry and cut into fine strips, except for a little garnish.
4
Season the finished turkey ragout with salt and pepper. Put crème fraiche on the ragout and let it melt. Arrange the ragout in small bowls and serve sprinkled with parsley and garnished.
5
Serve with baguette.