Turkey strips à la Stroganoff with rice

Name: Turkey strips à la Stroganoff with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Turkey escalope; 200 g Shallots; 300 g Mushrooms; 200 g Gherkins; 160 g Long grain rice; 7-10 Tbsp Salt; 3 teaspoons (5 g each) Oil; 150 ml low-fat milk (1,5 % fat); 1 str. Tbsp medium hot mustard; 1 tsp (5 g) Vegetable broth (instant); 75 g Crèmelégére; 1 tsp (3 g) sauce thickener; 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Turkey escalope
200 g Shallots
300 g Mushrooms
200 g Gherkins
160 g Long grain rice
7-10 Tbsp Salt
3 teaspoons (5 g each) Oil
150 ml low-fat milk (1,5 % fat)
1 str. Tbsp medium hot mustard
1 tsp (5 g) Vegetable broth (instant)
75 g Crèmelégére
1 tsp (3 g) sauce thickener
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Wash the turkey escalopes, dab dry and cut into narrow strips. Peel shallots and cut them in half lengthwise. Clean the mushrooms and also halve them. Cut cucumber into slices. Cook rice in 300 ml salted water for about 20 minutes.
2
In the meantime heat up oil in a pan. Brown the meat in it and take it out. Add mushrooms to the frying fat and fry for 3-4 minutes. Add shallots and meat and fry. Deglaze with 100 ml water and milk, stir in mustard and vegetable stock. Mix the creme légére and sauce thickener, thicken the sauce with it. Add cucumber slices. Season to taste with salt and pepper. Fill rice into small moulds, press well and turn out onto the plates.
3
Deglaze with 100 ml water and milk, stir in mustard and vegetable stock. Mix the creme légére and sauce thickener, thicken the sauce with it. Add cucumber slices. Season to taste with salt and pepper. Fill rice into small moulds, press well and turn out onto the plates. Arrange turkey strips and rice garnished with parsley