John Myers
Ingredients for 10 servings:
- 1 ½ kg turkey breast
- 60 g butter
- 80 g flour
- 1 liter of milk
- 400 ml cream
- 3 small can mushrooms, sliced
- ½ liter vegetable broth, strong
- e.g. salt and pepper
- e.g. lemon juice
- e.g. curry powder
- some oil
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Drain the mushrooms thoroughly in a sieve. Cut the turkey breast into thin strips. Melt the butter in a saucepan, remove from the heat, and quickly stir in the flour. Immediately stir in the milk and bring to a boil over medium heat. Stir continuously to avoid lumps. Then simmer on low heat for half an hour to remove the flour flavor. Season to taste with lemon juice, salt, pepper, and curry powder. Add the cream. Brown the meat in a little oil, preferably in a roasting pan. Deglaze with the stock, then bring to a boil. Add the béchamel sauce. Add the mushrooms, cover, and simmer over low heat for 30 minutes. Serve hot.
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