Spicy turkey ragout

Name: Spicy turkey ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 5 g dried. Mu-Err Mushrooms; 30 g Long grain rice; 7-10 Tbsp salt, white pepper; 100 g Turkey escalope; 1 tsp (5 g) Oil; 1-2 (50 g) stalks of celery; 1/2 (100 g) red pepper; 1 TEASPOON curry, 1 tsp. flour; 1 TABLESPOON Orange juice; 1/2 TEASPOON Vegetable broth (instant); 1 tablespoon (10 g) ripened cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

5 g dried. Mu-Err Mushrooms
30 g Long grain rice
7-10 Tbsp salt, white pepper
100 g Turkey escalope
1 tsp (5 g) Oil
1-2 (50 g) stalks of celery
1/2 (100 g) red pepper
1 TEASPOON curry, 1 tsp. flour
1 TABLESPOON Orange juice
1/2 TEASPOON Vegetable broth (instant)
1 tablespoon (10 g) ripened cream

Directions

1
Soak the mushrooms in lukewarm water according to the package instructions. Put rice into 1/8 l boiling salted water, cover and cook over a mild heat for about 20 minutes
2
Wash, dry and dice the meat. Fry in hot oil for about 5 minutes, season
3
In the meantime, clean, wash and chop the celery and bell peppers. Drain the mushrooms, cut them into smaller pieces if necessary. Add everything to the meat and fry it. Sprinkle curry and flour over the meat, sweat it on
4
Stir in 1/8 l water, juice and stock. Bring to the boil, cover and simmer for about 5 minutes. Refine with sour cream, season to taste and serve with the rice
5
In a diet one usually only needs small amounts of rice. Practical: cook 250 g immediately and freeze in portions. It can also be heated in the microwave