John Myers
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Sliced turkey Jägerart
The perfect sliced turkey jägerart recipe with a picture and simple step-by-step instructions.
For the strips:
- 350 g Turkey breast fillet
- 100 g Fresh mushrooms
- 200 ml Liquid cream
- 1 tbsp Mustard
- 2 tbsp Cooking oil
- 1 branch Fresh thyme
- 1 tsp Paprika powder
- 1 shot White wine
For the side dishes
- 1 Pc. Fresh broccoli
- Pasta
Generally:
- Sea salt from the mill
- Pepper from the grinder
- Butter
- Sugar
- Milk
- Cook the pasta (I prefer spaghetti or macaroni) in plenty of salted water according to the package insert. I also always add a little broth to the cooking water. If you have the time and energy, you can make the pasta yourself, fresh.
- Wash the broccol and cook the rosettes in a little salted water and a pinch of sugar. Finally add a piece of butter. The stalk and the remaining stems can be frozen wonderfully and later used for a vegetable soup or stew.
- Clean the mushrooms and cut them into slices. Toast in a coated pan WITHOUT OIL. Then remove from the pan and then add some oil to the pan. Put the turkey in bite-sized pieces in the hot pan and sprinkle with the paprika powder. Pluck the thyme leaves and chop finely. Add to the meat. When the meat takes on color and roasted matter develops, deglaze with a dash of white wine and add a piece of butter. When the butter is frothed, add the cream and mushrooms again. Bring to the boil and reduce the cream. Gradually add a little milk until it is nice and smooth. Finally, season with salt and pepper.
- To serve, simply put everything in three parts on a plate and pour some of the liquid from the sauce onto the pasta.
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