Turkey stewed in sour cream sauce with champignons and spinach
Today we will cook turkey stewed in sour cream sauce with champignons and spinach. An appetizing dish can be served for the second with mashed potatoes, porridge or pasta. Sour cream of any fat content will do, and flour can be completely excluded if desired.
Ingredients
- Turkey - 500 g
- Champignons - 200 g
- Onion - 1 piece
- Spinach (baby) – 30 g
- Sour cream - 150 g
- Flour - 1 tbsp.l.
- Vegetable oil - 3 art.l.
- Butter - 50 g
- Nutmeg - to taste
- Ground black pepper - to taste
- Salt - to taste
- Water (filtered) – 1 glass
Step-by-step cooking recipe
Wash the turkey, dry it thoroughly and cut it into small pieces.
Preheat the vegetable oil, add the turkey and fry for 10 minutes. Each piece should be browned on all sides.
Chop the champignons and peeled onions.
Melt the butter in another pan. Add the onion and fry until transparent.
Add the champignons and cook for 7-10 minutes, stirring occasionally.
Put the mushrooms in a frying pan with turkey, add sour cream and water mixed with flour.
Add salt, ground pepper and nutmeg. Cook for 20 minutes on low heat.
Add spinach, cover and turn off after 3 minutes.
