Turkey-mushroom ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the turkey breast, dab dry and cut into cubes. Wash and drain the tomatoes. Clean the mushrooms. Cut tomatoes and mushrooms in half. Peel onions and cut into fine slices.

2. 2

   Bring 500 ml water and 1 teaspoon of salt to the boil. Add rice and let it swell covered over low heat for about 20 minutes. Heat oil in a pan and fry the turkey cubes in two portions for 5-7 minutes until golden brown, remove.

3. 3

   Add the mushrooms and onions to the hot frying fat, fry while turning and finally fry the tomatoes briefly. Add meat again, stir in tomato paste and season with salt and pepper. Add stock and cream, bring to the boil and simmer for about 2 minutes.

4. 4

   Stir the sauce thickener into the stock and cook for another 1 minute. Season to taste with salt and pepper. Wash the chives, dab dry and cut into fine rolls. Drain the rice if necessary. Arrange turkey ragout with rice on plates.

5. 5

   Sprinkle with chives and serve garnished with parsley.

Nutrition Facts

KCAL
620 kcal

CARBS
61 g

FATS
22 g

PROTEINS
45 g