Jaron's curry mustard strips

Ingredients for 4 servings:

• 500 g turkey strips
• 2 large onions
• 350 g mushrooms
• ½ bunch parsley
• ¼ bunch of spring onions
• 250 ml white wine or vegetable stock or a mixture of both
• 1 cup of cream, approx. 200 ml
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp, leveled pepper
• 1 tsp, sifted mustard seeds
• 2 tbsp, heaped flour
• 50 g clarified butter
• 1 tbsp tomato paste
• 2 tsp curry powder
• 2 garlic cloves
• 1 tbsp, heaped mustard
• 4 cl soy sauce
• Oil or clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, coat the turkey strips in the dry marinade made from paprika, pepper, and mustard seeds (alternatively, use the same amount of Ankerkraut Magic Dust) and then coat in flour. This is important to keep the meat moist. Sear 250g portions in oil or clarified butter until browned on all sides. Remove the meat from the pot and let it simmer, covered. Leave the oil and meat juices in the pan. Fry the diced onions in the same pot until translucent, then add the tomato paste. Stir in the curry powder and fry briefly. Add the finely diced or crushed garlic cloves and mustard seeds. Immediately deglaze with the vegetable stock, or with the same amount of white wine, or a mixture of both, and a generous splash of soy sauce. Bring to a brisk boil, then stir in the cream. Return the meat to the pot and add the sliced ​​mushrooms. Bring back to a boil, then reduce over medium heat to the desired consistency. Season to taste with salt and pepper. Finally, stir in chopped parsley. Serve the turkey strips with freshly sliced ​​spring onions and rice.