Turkey mushroom potty

Name: Turkey mushroom potty
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g small mushrooms; 3 (approx. 250 g) Tomatoes; 1 medium onion; 2 (500 g) thick turkey breast; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 (20 g) heaped tbsp. flour; 3/8 l Tomato juice; 1 TEASPOON Vegetable broth; 1 TABLESPOON Balsamic vinegar; 1/2 bunch Parsley; 4 tsp (approx. 75 g) Fresh cream

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g small mushrooms
3 (approx. 250 g) Tomatoes
1 medium onion
2 (500 g) thick turkey breast
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 (20 g) heaped tbsp. flour
3/8 l Tomato juice
1 TEASPOON Vegetable broth
1 TABLESPOON Balsamic vinegar
1/2 bunch Parsley
4 tsp (approx. 75 g) Fresh cream

Directions

1
Clean the mushrooms, wash if necessary and halve if necessary. Wash and chop the tomatoes. Peel and finely chop the onion. Wash, dry and roughly dice the meat
2
Heat 1 tablespoon of oil in a large frying pan. Brown the meat all around. Season and take out. Heat 1 tablespoon of oil in the frying fat. Sauté the mushrooms and onion, turning them well. Saute tomatoes, season to taste
3
Add meat again. Add flour, sweat. Stir in 1/4 l water, tomato juice and stock. Bring to the boil, cover and stew for about 5 minutes. Season to taste with salt, pepper and vinegar
4
Wash the parsley and chop finely, except for a little bit. Arrange mushroom pots with 1 teaspoon crème fraîche each. Sprinkle with parsley and garnish. Goes well with baguette