Turkey ragout in cream sauce

Name: Turkey ragout in cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Turkey Breast; 2 red peppers; 125 g Chanterelles; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Flour; 2 TABLESPOONS Fresh cream; 150 g frozen peas; 100 g Whipped cream; 2 Egg Yolk; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Turkey Breast
2 red peppers
125 g Chanterelles
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Flour
2 TABLESPOONS Fresh cream
150 g frozen peas
100 g Whipped cream
2 Egg Yolk
7-10 Tbsp Parsley

Directions

1
Wash the turkey meat, dab dry and dice. Clean, wash and cut the peppers into strips. Clean and wash chanterelles as well. Heat 1 tablespoon of oil. Fry the chanterelles for about 2 minutes, turning them over. Season with salt and pepper and put aside.
2
Fry the peppers in the mushroom fat for 2 minutes and set aside. Add the remaining oil and heat. Fry the turkey cubes over a high heat until golden brown. Season with salt, pepper and paprika. Dust with flour. Deglaze with 3/4 litre water. Stew for about 20 minutes. Add crème fraîche, chanterelles, peppers and peas and cook for another 10 minutes. Whisk the cream and egg yolks and stir into the ragout. Do not let it boil any more! Season to taste again.
3
Deglaze with 3/4 litre water. Stew for about 20 minutes. Add crème fraîche, chanterelles, peppers and peas and cook for another 10 minutes. Whisk the cream and egg yolks and stir into the ragout. Do not let it boil any more! Season to taste again. Serve sprinkled with parsley and garnished. Butter noodles taste good with it