Turkey ragout Zurich style

Name: Turkey ragout Zurich style
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 1.5 kg Turkey Breast; 2 medium-sized onions; 500 g Mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3-4 Tbsp Flour; 200 ml dry white wine; 200 g Whipped cream; 2-3 TABLESPOONS Chicken broth (instant); 200 g frozen peas; 75 g flaked almonds; 7-10 Tbsp Parsley and lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

1.5 kg Turkey Breast
2 medium-sized onions
500 g Mushrooms
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
3-4 Tbsp Flour
200 ml dry white wine
200 g Whipped cream
2-3 TABLESPOONS Chicken broth (instant)
200 g frozen peas
75 g flaked almonds
7-10 Tbsp Parsley and lemon

Directions

1
Wash and chop the meat. Peel and finely dice the onions. Clean the mushrooms, wash if necessary and cut into slices. Heat the oil in a frying pan. Brown the meat in it in portions. Season with salt and pepper.
2
Take out. Steam onions in the frying fat until transparent. Add the mushrooms and fry well. Put all the meat back into the roaster. Dust with flour and sauté briefly. Deglaze with wine, a good 3/4 litre of water and cream, bring to the boil. Stir in stock. Cover and cook for about 40 minutes. Add peas after about 30 minutes and cook. Roast almonds in a pan without fat until golden brown. Take out. Sprinkle ragout with almonds.
3
Stir in stock. Cover and cook for about 40 minutes. Add peas after about 30 minutes and cook. Roast almonds in a pan without fat until golden brown. Take out. Sprinkle ragout with almonds. Garnish with parsley and lemon if necessary. Spätzle taste good with it
4
With 10 people: