Turkey steak in orange-yoghurt sauce

Name: Turkey steak in orange-yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain and wild rice mixture; 7-10 Tbsp Salt; 3 medium-sized oranges; 1/2 (approx. 150 g) Vegetable Onion; 250 g Mushrooms; 1 collar Spring onions; 4 thin turkey escalopes (approx. 100 g each); 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1/8 l freshly squeezed orange juice; 250 g Cream-Yoghurt; 1 TEASPOON Cornstarch

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain and wild rice mixture
7-10 Tbsp Salt
3 medium-sized oranges
1/2 (approx. 150 g) Vegetable Onion
250 g Mushrooms
1 collar Spring onions
4 thin turkey escalopes (approx. 100 g each)
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1/8 l freshly squeezed orange juice
250 g Cream-Yoghurt
1 TEASPOON Cornstarch

Directions

1
Cook the rice in boiling salted water for about 20 minutes
2
Peel and slice oranges including the white skin. Peel and slice the onion. Clean, wash and chop the mushrooms and spring onions
3
Wash the meat, pat dry and cut in half. Heat the oil in a large pan. Fry the steaks for about 2 minutes on each side. Season with salt and pepper. Remove and keep warm. Fry the mushrooms, onion and spring onions in the frying fat for about 5 minutes, turning them over. Fry the orange slices briefly
4
Deglaze with orange juice and bring to the boil. Stir yoghurt and starch until smooth. Stir into the sauce and bring to the boil again briefly. Season to taste with salt and pepper. Drain the rice. Serve with turkey steaks and sauce