Turkey beef stroganoff recipe. Turkey beef stroganoff with mushrooms Turkey beef stroganoff with mushrooms recipe

Beef Stroganoff in the classical sense is a dish of thinly sliced meat, fried until tender and stewed in white sauce. For slicing, they most often used beef and pork, and low-fat sour cream or ordinary drinking cream was used as the basis for the white sauce.

Over time, the dish began to be prepared from any meat and poultry, as well as from some types of fish. Turkey beef stroganoff is a unique symbiosis of meat and poultry - tender and soft fillet with a rich meaty taste. Turkey flesh cooks very quickly, so it needs to be supplemented with already processed vegetables, mushrooms, etc., as they may remain slightly tough.

Fillet goes well with all foods, so you can find recipes for turkey beef stroganoff with mushrooms, cheese, tomatoes and ham, and others. As a side dish for a meat dish, boiled rice and regular pasta are best suited, although fragrant mashed potatoes or aromatic buckwheat with butter will also organically complement the appetizing composition.

Similar to chicken, turkey responds well to a variety of spices, especially turmeric, curry and nutmeg. It is better to add bay leaf, crushed garlic, curry and turmeric, hot pepper when frying poultry, and nutmeg, dried herbs and black pepper directly into the sauce.

Below are several delicious turkey beef stroganoff recipes that will help add some nice variety to your everyday cooking.

Turkey beef stroganoff with curry

Classic turkey beef stroganoff with a delicate creamy golden sauce. Instead of pure seasoning, you can use ready-made poultry mixtures with its addition.

Turkey fillet – 400 g.
Dried basil – 0.5 tsp.
Salt.
Sour cream – 300 g.
Black pepper.
Wheat flour – 1 tbsp. l.
Chicken broth cube – 1 pc.
Water as needed – up to 200 ml.
Garlic – 1 pc.
Curry – 0.5 tsp.

Rinse turkey fillet. Dry with a napkin and cut into long strips 1 cm thick.
Fry the meat in butter, seasoning with salt. After the first golden flecks appear, crush one or two cloves of garlic into the pan.
Separately, fry a spoonful of wheat flour in a dry frying pan. Pour in a glass of low-fat cream or 300 g of liquid sour cream. Stir thoroughly to prevent the formation of lumps.
Add dried basil, half a crushed cube and black pepper. If you have it, you can add some dried parsley or parsnip root.
Combine the sauce with meat and butter with juices. Add curry seasoning and sweet paprika powder. Simmer covered for about 5-7 minutes. If the beef stroganoff sauce turns out to be quite thick, then it can be diluted with any broth or water. Typically, no more than 100-150 ml of liquid is required.
For a side dish, prepare boiled long-grain rice or buckwheat porridge to taste.

Turkey beef stroganoff with tomato and brisket

A hearty dish for meat lovers, made from tender turkey fillet with the addition of boiled smoked pork belly and ripe tomatoes. Tomatoes are suitable both fresh and in their own juice.

Pork belly – 200 g.
Turkey fillet – 400 g.
Garlic – 2 pcs.
Salt.
Vegetable oil – 30 ml.
Tomatoes in their own juice – 200 g.
Full-fat sour cream – 200 g.
Black pepper.
Wheat flour – 1 tbsp. l.
Onions – 1 pc.
Dried dill – 1 tsp. no slide.
Cumin or coriander optional.

Chop the pork belly a little smaller than usual and fry over low heat with the addition of vegetable oil. High heat is not needed, as the pieces will turn golden, but will not have time to simmer and release the aromatic fat.
Once the brisket fat is clear, crush a couple of cloves of garlic into the pan. Quickly fry and add dried strips of turkey fillet (no more than a centimeter thick).
Fry for a couple of minutes and add finely diced onion. Sauté until transparent. Season with salt and black pepper. Add crushed coriander or whole cumin seeds to taste.
Take approximately 200 g of tomatoes with the filling into a separate bowl and remove the hard skin from the fruit, then mash the entire contents of the bowl into a thick paste and pour it into the beef stroganoff.
Dilute flour in 50-70 ml. cold water or broth and pour into the pan. Immediately stir thoroughly so that the thickened flour does not burn to the bottom.
The very last thing to add to the beef stroganoff is full-fat sour cream and dried dill. Stir, evaluate thickness and dilute to taste with water or broth. Simmer for about 5-8 minutes without covering.
Finally, season again with salt or pepper if necessary.
Beef Stroganoff made according to this recipe goes perfectly with aromatic mashed potatoes.

Turkey beef stroganoff with vegetables

A savory dish of dark turkey meat and sautéed vegetables with a light creamy cheese sauce.

Dark turkey meat (leg) – 1 pc. or 400 g.
Sweet pepper pod (orange, red) – 1 pc.
Onions – 1 pc. or
Green onions, white part – 50 g.
Celery root – 100 g.
Sour cream or cream – 200 ml.
Carrots – 1 pc.
Wheat flour – 1 tbsp. l. no slide.
Fresh parsley – 20 g.
Processed cheese – 1-1.5 cheeses.
Broth or water with a cube – 200 ml.

Remove the skin, fat and all bones from the turkey leg. Cover with two layers of cling film and pound gently with the flat side of a mallet.
Cut the prepared meat into long strips, then cover with a paper napkin to absorb excess juice. This way the meat will quickly acquire a golden crust, rather than stewing in its own juices.
Fry dried strips of dark fillet in butter, seasoning with black pepper, dried garlic and salt.
Grate the peeled root vegetables on the profile to obtain Korean-style straws. Chop the onion into half rings (just cut the white stems of green onions into cubes).
Chop the parsley. Scald the pepper pod or lightly bake it in the microwave and remove the hard skin, if any. Cut into strips.
In a clean frying pan, melt a little butter and heat the thin onion half rings until transparent. Then add carrot, pepper and celery strips to it. Fry quickly, pour in a small amount of broth, add a spoonful of tomato paste and simmer for a couple of minutes.
Transfer the meat along with the oil and juices to the prepared vegetables.
After the meat, add a little more oil (fat) to the frying pan and sauté a spoonful of wheat flour in it. Pour in liquid sour cream, a little broth and stir. Add dried herbs to taste.
Simmer without covering with a lid to allow excess moisture to escape. As soon as the sauce begins to thicken, pour it into the pan with the beef stroganoff.
Grate one or two processed cheeses on a very fine grater (the given amount of food usually takes one and a half hundred grams of cheese per 200 g of sour cream and 200-300 ml of broth.).
Add the cheese in parts, stirring thoroughly each time and waiting until it is completely dissolved. After adding all the ingredients, simmer in an open container for about 5 minutes.
Serve the finished beef stroganoff with boiled potatoes or pasta.

opitanii.net

Turkey beef stroganoff

Carrots – 0.5-1 pcs.

Sour cream – 100 ml

Tomato paste – 70 g

Pepper - to taste

Sunflower oil – 100 ml

Cooking Instructions

French chef Andre Dupont invented a dish called “beef stroganoff” for his master, Count Stroganov. The name contains the particle “boeuf”, which indicates the product from which the dish is made, and this particular word translated means “beef”. It is from beef that classic beef Stroganoff or Stroganoff-style meat is prepared.

But this dish was so loved for its versatility that they began to prepare it from pork, chicken, turkey, and even liver. This is easy to explain. As a result of our culinary delights, we will get both meat and gravy. This is very convenient, and any side dish with beef stroganoff will turn out delicious.

So, let's prepare turkey beef stroganoff.

Turkey meat (fillet) is soft and tender. It is easily cut into steaks, and then, as required by the recipe, into cubes. Turkey fillet is much larger than chicken fillet; it is very easy to cut it into layers about a centimeter thick across the grain.

Next, we do everything as in the classic recipe. If we were cooking beef, we would have to work hard with a hammer. Turkey can only be beaten lightly (on both sides), it is already soft and tender.

Spices for cooking turkey Stroganoff can be used to a minimum. I limited myself to ground black pepper. Salt and pepper the steaks on both sides.

Now let’s cut the beaten fillet into thin strips - sticks.

Roll thin slices of turkey fillet one at a time in flour on all sides.

Heat a frying pan with vegetable oil poured into it. We will place the pieces of meat, rolled in flour, in a frying pan so that they are laid out in one layer. Quickly fry on all sides and place the next portion in the pan.

Place the meat in a pan and fill it with water 3-4 centimeters above the level of the meat. Add salt to taste, put on the fire and cook over low heat under the lid for 40 minutes from boiling.

Sauté chopped onions and grated carrots in fat or refined sunflower oil. Add sour cream and tomato paste. The ratio of sour cream and tomato can be arbitrary: you can take these products equally, or you can increase the proportion of sour cream or the proportion of tomato paste. Boil for 3-4 minutes.

Add the filling to the pan with the turkey, add a bay leaf and cook for another 15-20 minutes. Since we rolled the meat in flour, the beef stroganoff will thicken due to the fact that flour is already present in the dish. But if you want a thicker gravy, you can add another teaspoon of flour diluted with water.

Turkey beef stroganoff is ready. As you can see, its preparation is not much different from the preparation of beef stroganoff. You can eat it the same way - with any side dish or on its own.

www.iamcook.ru

Turkey beef stroganoff with sour cream

Beef stroganoff made from turkey turns out amazingly delicious! Tender pieces of meat are stewed in sour cream sauce and then served with a side dish (potatoes, buckwheat or rice). Wonderful dinner!

INGREDIENTS

Turkey fillet 500 grams
Onion 1 piece
Sour cream 1/2 cup
Flour 2 tbsp. spoons
Salt To taste
Pepper To taste
Vegetable oil To taste

Cut the turkey fillet into thin and long pieces. Fry for 3-4 minutes in vegetable oil.

The fillet quickly becomes covered with a beautiful golden crust.

In another frying pan, fry the chopped onion until transparent. Add sour cream mixed with flour, salt and pepper, mix everything thoroughly. Bring the sauce to a gentle gurgle, add the turkey and simmer, covered, for a few more minutes.

Sprinkle the finished beef stroganoff with chopped herbs and serve. Bon appetit!

povar.ru

Turkey beef stroganoff

Main ingredients: Onion, Turkey, Sour cream

If you have purchased fresh, aromatic turkey fillet and don’t know what to cook from it, then an excellent modern-classic recipe with a simple name will come to the rescue - turkey beef stroganoff. Of course, lovers of this dish will say that the poultry meat in this dish turns out to be a bit dry, but the ideal Bechamel sauce perfectly softens the turkey and complements it with its rich taste and aroma.

Ingredients for making turkey beef stroganoff:

Common Products:

Turkey fillet (fresh) 500 grams
Onions 2 pieces
Vegetable oil 80 milliliters
Sifted wheat flour 2 tablespoon

Bechamel sauce:

Sifted wheat flour 1 tablespoon
Butter 50 grams
Sour cream 100 milliliters
Chicken broth (hot) 150 milliliters
Dried ground mushrooms to taste
Ground black pepper to taste
Ground nutmeg to taste

Products not suitable? Choose a similar recipe from others!

Knife – 2 pieces
Cutting board – 2 pieces
deep bowl
Tablespoon
Beaker
Kitchen towel
Plate
Deep frying pan with lid
Wooden kitchen spatula – 1 – 2 pieces
Deep plate – 3 pieces
Skimmer
Large flat dish
Deep non-stick pan
Plate

To prepare turkey beef stroganoff:

Step 1: prepare the meat.

Take a small turkey fillet weighing 500 grams, rinse it under cold running water and dry it with paper kitchen towels. Afterwards, we place the poultry meat on a cutting board and cut it across the grain into cubes 6 to 8 millimeters wide and up to 5 to 7 centimeters long. We transfer the slices into a deep bowl and sprinkle it with salt to taste, 1 - 2 pinches is enough for a start. Leave the meat as is for 10 – 15 minutes so that the fillet pieces are saturated with salt.

Step 2: prepare the onion.

Then, using a knife to cut raw vegetables, peel 2 onions and rinse them under cold running water to remove sand. After drying the vegetables with paper towels, place them on a cutting board and cut them into rings, half rings, strips or cubes - the main thing is that the thickness of the pieces does not exceed 3 – 5 millimeters. Leave the cutting on the board and immediately proceed to the next step.

Step 3: fry the onion.

Now turn on the stove to medium level and place a deep frying pan with 30 milliliters of vegetable oil on it. When the oil is hot, add the chopped onion and simmer, stirring with a wooden kitchen spatula, until lightly golden brown, transparent and amber in color. This process will take approximately 3 – 5 minutes, depending on the temperature of the pan. When the onion reaches the desired texture and color, transfer it to a deep plate, helping yourself with a slotted spoon.

Step 4: prepare the Bechamel sauce.

Then take a clean deep non-stick saucepan, put 50 grams of butter in it and place it on the stove, turned on at a low level.

When the butter has melted, add 1 tablespoon of sifted wheat flour to the pan, using a wooden kitchen spatula, mix it with butter and fry, stirring for 1 – 2 minutes until slightly yellowish.

After 1 – 2 minutes pour 100 milliliters of sour cream and 150 milliliters of preheated hot chicken broth into the same pan. Mix the liquids until smooth, reduce the stove temperature to the lowest level and cook the sauce for 35 minutes until thickened. Periodically stir the aromatic mass with a whisk so that the sauce does not stick to the bottom of the pan.

Step 5: bring the dish to full readiness.

When the sauce is ready, pour it into the frying pan in which the meat was fried, add the fried onions there and place the container on the stove, turned on to the lowest level. Stirring continuously, bring the sauce to a slight gurgle. Then add the fried turkey meat to it and, stirring constantly, bring the aromatic mass to a boil again.

Step 6: Serve turkey beef stroganoff.

Turkey beef stroganoff is served hot as a second main course. It can be savored with a piece of fresh homemade bread or served with a side dish, for example, french fries, vegetable puree or a fresh vegetable salad are ideal. Enjoy!

If you want to give the dish a pleasant sourness, you can add lemon juice, 1 tablespoon of plum puree or tomato paste to the sauce.

If desired, the set of spices can be supplemented with paprika, ground white pepper and ground red hot pepper.

You can use clean water instead of chicken broth.

Turkey beef stroganoff

Everyone still remembers the taste of this dish from childhood. Many people don’t cook it because they think it’s too difficult. In fact, everything is not like that, if you follow all the instructions in the recipe, the dish is very simple to prepare. Beef Stroganoff turns out very tasty and the meat stewed in this way melts in your mouth. With such a dish, it is quite possible to meet guests and they will be delighted.

Cooking time: hour

Difficulty of cooking: easy

Recipe for turkey beef stroganoff puree:

Put the peeled potatoes on the fire to boil.

Then drain the water from the boiled potatoes. Mash it with a fork. Heat the milk until it is warm. You can warm it up in the microwave. Pour the milk into the puree and beat with a mixer, gradually increasing the speed. Whisk until all lumps are broken up.

Peel the onion and cut into thin cubes or strips. We send it to fry in oil.

Pour flour into a plate.

Cut the fillet into thin strips. Place in a plate with flour and roll so that the flour covers all the meat.

Place in a frying pan with onions and fry until browned.

Prepare the sauce. To do this, stir the bouillon cube, pepper, mustard and tomato paste into half a liter of water.

Pour everything into the frying pan. Steam over low heat.

Add sour cream and mix. Close the lid and cook until done for another half hour. Stir constantly. If the gravy is too thick add water.

Place beef stroganoff puree on a plate and garnish with parsley if desired.

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Step-by-step recipes for preparing turkey beef stroganoff with white wine, vegetables, sour cream and buckwheat

2018-06-08 Rida Khasanova

Grade
recipe

3062

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

4 gr.

Carbohydrates

2 gr.

103 kcal.

Option 1: Classic Turkey Beef Stroganoff Recipe

Beef Stroganoff is a common dish among housewives. It is prepared easily and quickly. Especially if the main product is turkey. As a side dish for turkey, you can boil potatoes, poach vegetables, or serve cereal porridge.

According to the classic recipe, the meat is first fried, then stewed along with vegetables and tomato or cream sauce. But the traditional recipe can be changed a little. Just add marinade. Soak the turkey in soy sauce or orange juice before roasting. See how the finished dish changes. New tastes and mouth-watering aromas will appear.

Ingredients:

half a kilo of turkey thigh fillet;
a couple of tablespoons of sunflower oil;
large onion;
a spoonful of tomato paste or ketchup;
fine salt if necessary;
ground spices to taste.

Step-by-step turkey beef stroganoff recipe

Rinse turkey fillet under cold water. Wipe thoroughly with napkins to remove excess moisture. Cut the meat into regular cubes.

Heat sunflower oil in a frying pan. Place all the meat in one layer. Fry over fairly high heat so that the underside of the sticks browns quickly. Turn it over. Wait for a bright ruddy color again. Then cook over low heat, stirring.

Finely chop the onion or chop it with a knife. Add to turkey. Stir. Fry until the onion changes color. Add tomato paste or ketchup - your choice.

Add half a glass of hot boiled water. Stir. Cover with a lid. Continue cooking until almost all the liquid has evaporated. Add salt and add ground spices. Stir again. Remove the dish from the heat.

This option is classic. Turkey is stewed with tomato paste and boiled water. But instead of plain water, you can use cream, sour cream, and table wine. This way you can diversify the dish and make the dish more individual.

Option 2: Quick recipe for turkey beef stroganoff

To speed up the cooking process, use a multi-cooker-pressure cooker. This technique will make cooking super quick and easy.

Ingredients:

450 g turkey fillet;
a teaspoon of dry onion or garlic;
a couple of tablespoons of vegetable oil;
a piece of butter (30-40 g);
a glass of cream;
spoon of wheat flour;
a couple of pinches of white pepper;
the same amount of nutmeg;
fine salt.

How to quickly cook turkey beef stroganoff

Rinse turkey fillet in cold water. Be sure to dry with napkins or paper towels. Cut the fillet into strips or cubes.

Pour a little vegetable oil into the bowl of the multicooker-pressure cooker. Turn on the “Frying” mode for 15 minutes. Lay out all the cuts of meat. Cook, stirring occasionally, until the cooking program ends.

Dissolve soft butter in cream. Add flour, white pepper and nutmeg, and salt. Whisk a little until all the flour is dispersed. Pour the mixture into the meat. Stir.

Close the multicooker lid. Use the pressure cooker function - “Stewing”, timer for 5 minutes. Since the food will be cooked under high pressure, very little time will be required. If a regular multicooker is used, then stewing should be turned on for exactly 60 minutes (standard time for this cooking program).

Stewed turkey is served hot. If desired, you can season everything with fresh chopped herbs - green onions, parsley or even sorrel.

Option 3: Turkey liver beef stroganoff with white wine

Using wine when cooking meat does not give the food an intoxicating taste. All alcohol will evaporate during simmering. And the ingredients will only contain a bouquet of table white wine.

Ingredients:

450 g turkey liver;
one onion;
a couple of cloves of garlic;
2-3 tablespoons sunflower oil;
a piece of butter (20-40 g);
150 ml dry white wine;
salt to taste.

How to cook

Rinse the liver thoroughly. Trim the films. Place on layers of paper towel to dry. After this, cut into strips.

Cut the onion head into thin strips.

Heat a mixture of vegetable and butter in a saucepan or wok. Place the liver. Onion on top. Do not touch until the liver is cooked on the bottom. For this purpose, make the fire strong. Then stir. Turn down the heat. Fry for just a couple of minutes.

Press the garlic through a press into the ingredients in the pan. Add white wine and salt. Stir. Then simmer over low heat. Close the lid. As soon as the moisture has evaporated, the food is ready.

To serve as a side dish for turkey liver beef stroganoff, prepare fresh or canned vegetables. You can boil pasta or any cereal.

Option 4: Turkey beef stroganoff with vegetables and sour cream

For the recipe, you can use any vegetables of your choice. Various types of bell peppers, carrots, onions, asparagus, potatoes or something else will do.

Ingredients:

half a kilo of turkey fillet;
juice of two oranges;
half a carrot;
about the same amount of bell pepper;
100-150 g asparagus;
150 g sour cream;
30 ml sunflower oil;
some ground pepper;
fine salt to taste.

Step by step recipe

Rinse the turkey under a tap of cool water. Wipe away moisture. Cut the meat into strips. Combine with the strained juice of two oranges. Stir. Leave to marinate for a quarter of an hour. Instead of freshly squeezed juice, you can use soy sauce or balsamic vinegar. But just a couple of tablespoons each.

Peel and rinse peppers and carrots. Also chop them into strips. But after washing, simmer the asparagus in a saucepan for a couple of minutes; it should be half cooked.

Pour oil into a frying pan with high sides. Preheat over high heat. Roast the turkey. Try to fry so that the meat juice does not release. Add vegetables. Now turn down the heat. Simmer, stirring constantly. Add sour cream. Add salt and pepper to taste. You can take ground peppers or make a couple of turns of a purchased mill with a set of different peppers. Continue simmering at a low simmer until the sauce thickens.

To make your turkey gravy a little hotter and more savory, simply swap out the spices. Instead of ground pepper, use curry powder, paprika, pink pepper and a little nutmeg.

Option 5: Turkey beef stroganoff with buckwheat

To prepare both a second hot dish and a side dish at the same time, use this recipe. Once you understand the concept of cooking beef stroganoff with buckwheat, you can make the same dish with any other grain that goes well with meat.

Ingredients:

a glass of dry buckwheat;
350 g turkey pulp;
3-4 spoons of homemade adjika;
a glass of cream or sour cream (180-200 g);
salt as needed;
a couple of tablespoons of sunflower oil.

How to cook

Start by working on the turkey flesh. Take the fillet from the thigh or breast. You will need very little meat. Rinse it with water. Wipe away moisture. Cut the pulp into strips.

In a tall saucepan or thick-bottomed saucepan (you can use a cauldron instead), heat the vegetable oil. If desired, replace regular sunflower with sesame, olive or any other to taste. Lay out all the meat cuts. Fry until the pieces are browned on all sides.

Dilute the cream with adjika in a glass. Add salt. Add to meat. Simmer at low simmer with the lid closed for several minutes - 4-5.

Quickly sort the buckwheat if necessary. Fill a bowl with water. Rinse. Place the cereal into the meat. Add half a glass of hot water. Stir. Cook at the same low heat with the lid tightly closed. After simmering for 14-16 minutes, remove the saucepan from the heat. Close the lid tightly. Place any thick kitchen towel on top. Leave for a quarter of an hour. During this time, the cereal will swell well in the creamy sauce, and the meat will become unusually tender and soft. This delicacy is delicious served with lightly salted or pickled crispy cucumbers.

The recipe for turkey beef stroganoff with buckwheat is very simple. A minimum of ingredients are used. And the result is maximum taste and benefit.

Bon appetit!

French chef Andre Dupont invented a dish called "beef stroganoff" for his master, Count Stroganov. The name contains the particle “boeuf”, which indicates the product from which the dish is made, and this particular word translated means “beef”. It is from beef that classic beef Stroganoff or Stroganoff-style meat is prepared.

So, let's prepare turkey beef stroganoff...

Next, we do everything as in the classic recipe. If we were cooking beef, we would have to work hard with a hammer. Turkey can only be beaten lightly (on both sides), it is already soft and tender.

Spices for cooking turkey Stroganoff can be used to a minimum. I limited myself to ground black pepper. Salt and pepper the steaks on both sides.

Now let’s cut the beaten fillet into thin strips - sticks.

Roll thin slices of turkey fillet one at a time in flour on all sides.

Place the meat in a pan and fill it with water 3-4 centimeters above the level of the meat. Add salt to taste, put on the fire and cook over low heat under the lid for 40 minutes from boiling.

Turkey beef stroganoff is ready. As you can see, its preparation is not much different from the preparation. You can eat it the same way - with any side dish or on its own.