1 lb (450 g) turkey fillet
1 tbsp (15 ml) corn oil
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 tbsp (30 ml) brandy
1 garlic clove, skinned and crushed
salt and freshly ground pepper
1 green pepper, seeded and thinly sliced
8 oz (225 g) button mushrooms, wiped and thinly sliced
4 tbsp (60 ml) soured cream
1 tbsp (15 ml) corn oil
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 tbsp (30 ml) brandy
1 garlic clove, skinned and crushed
salt and freshly ground pepper
1 green pepper, seeded and thinly sliced
8 oz (225 g) button mushrooms, wiped and thinly sliced
4 tbsp (60 ml) soured cream
method
1. Thinly slice the turkey.
2. Heat the oil and butter in a large saute pan and brown the turkey strips. Flame with the brandy, add crushed garlic and seasoning.
3. Cover the pan and simmer for 4 - 5 minutes until the turkey is just tender.
4. Increase the heat, add the mushrooms and pepper and cook for 3-4 minutes, turning occasionally.
5. Reduce the heat, stir in the soured cream (if on the thick side, stir before adding to the pan) and adjust seasoning. Serve hot with rice.
2. Heat the oil and butter in a large saute pan and brown the turkey strips. Flame with the brandy, add crushed garlic and seasoning.
3. Cover the pan and simmer for 4 - 5 minutes until the turkey is just tender.
4. Increase the heat, add the mushrooms and pepper and cook for 3-4 minutes, turning occasionally.
5. Reduce the heat, stir in the soured cream (if on the thick side, stir before adding to the pan) and adjust seasoning. Serve hot with rice.
serving amount
serves 4
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