A pan dish inspired by Russian cuisine where turkey breast cut into thin strips is sautéed with mushrooms and onion, then finished in a mustard cream sauce. With its creamy, slightly tangy sauce, it comes to dinner tables alongside boiled pasta or rice.
Sauté the turkey strips seasoned with salt and black pepper in oil over high heat, turning until the outer surface browns, then set aside.
In the same pan, sauté the finely chopped onion until it lightly browns, then add the sliced mushrooms and cook until they release their liquid and it evaporates.
Add the mustard, cream, and chicken stock, stir, and cook over low heat until slightly thickened. Caution: if kept over high heat too long, the cream may curdle.
Return the sautéed turkey to the sauce and heat through for a few minutes, then sprinkle with parsley and serve.
Important: sauté the onion thoroughly before adding the mushrooms, otherwise the mushrooms will release their water too early and result in a watery sauce. Note: don't keep the cream over high heat for long after it boils, there's a risk of curdling. Allergen: contains milk and dairy products (cream).
If you add a pinch of grated coconut to the sauce, you get closer to the traditional flavor found in Russian cuisine. Letting it rest a few minutes before serving helps the sauce settle nicely onto the meat.
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