Looking over my blog, I've realised that a lot of my meals are tomato based or have tomato sauces - I know how to cook with tomatoes and I know what goes with them, so I tend to revert back to them maybe more than I should. This week, I've decided to break free from my tomatoey comfort zone and increase my cooking repertoire, starting with this turkey stroganoff recipe that I found in an Asda magazine that my Mum gave me. I'd eaten stroganoff before at my job waitressing for weddings, as they often did a mushroom stroganoff for the vegetarian option. Believe it or not, you rapidly get sick of the usual wedding main course of chicken stuffed with haggis if you have to eat it every single day... I'm pleased to say my stroganoff turned out as nice as my work's standards, so I was pretty proud!
- 1 turkey breast per person
- 1 onion
- 250g mushrooms (this is Asda's suggestion but I feel that weighing mushrooms is going too far, use however many you want)
- 2 peppers
- 1 chicken stock cube, dissolved in 150ml boiling water
- 1 tbsp coarse grain mustard
- 100g soured cream
- 1 tbsp butter
4. Add a little more oil to the pan and cook the turkey pieces for 3-4 minutes. Do this in two batches if the turkey won't all fit properly in the pan. Add the stock and mustard and simmer until the liquid has reduced, Asda suggests this will take 5 minutes but it took more like 10 for me. I apologise for the terrible quality of the photo of this stage, this is the only one I managed to take that wasn't entirely obscured by dramatic steam.
This meal is perfect served with rice. I feel that it would be nice with mashed potatoes too, but I eat potatoes with anything so I may be biased!