Turkey rolls Stroganoff

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and trim the mushrooms. Coarsely chop approx. 1/3 of the mushrooms in the universal chopper. Cut the remaining mushrooms in half or leave them whole, depending on size. Peel onion and garlic. Finely chop 1/3 cucumber, garlic and onion. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish

2. 2

   Heat 1 tablespoon of oil in a frying pan. Steam chopped mushrooms, onion and garlic in it while turning until all the liquid has evaporated. Stir in cucumber cubes, half parsley and breadcrumbs, season with salt and pepper, let cool. Halve the remaining cucumbers lengthwise and cut into slices

3. 3

   Wash the meat, dab dry, halve or cut into thirds depending on the size, tap flatter between 2 layers of foil. Place meat on the work surface next to each other, season with salt and pepper, brush with mushroom mixture. Fold in sides, roll up meat, pin with wooden skewers

4. 4

   Heat 2 tablespoons of oil in a large frying pan. Fry the rolls in it for 5-6 minutes, turning them brown and take them out. Fry the mushrooms in hot frying fat for 4-5 minutes, dust with flour and sauté. Deglaze with stock and brandy, bring to the boil, add rolls, cover and stew for 10-12 minutes

5. 5

   In the meantime melt butter in a pan. Fry the gnocchi for 6-8 minutes while turning, but do not let them brown. Season gnocchi with salt and pepper, stir in the remaining parsley. Remove the rolls from the stove. Stir sour cream, remaining gherkins and mustard into the sauce, season with salt, pepper and sugar. Arrange rolls and gnocchi on plates, garnish with parsley

Nutrition Facts

KCAL
850 kcal

CARBS
85 g

FATS
29 g

PROTEINS
58 g