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Sliced ​​turkey without Cream

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Sliced ​​turkey without Cream

The perfect sliced ​​turkey without cream recipe with a picture and simple step-by-step instructions.

  • 500 g Basmati rice
  • 400 g Turkey / chicken strips
  • 2 Paprika
  • 2 Onion
  • 1 Clove of garlic
  • Olive oil
  • 500 ml Almond milk / hazelnut milk / whole milk
  • 1 tsp Flour
  • Sweet paprika
  • Salt
  • Pepper
  • Oregano
  • Curry
  • Thyme
  • 1 shot Berentzen Fruity forest fruit
  • 1 Egg
  • 1 Can Mushrooms
  1. Before we start, a tip: Use whole milk instead of almond milk or hazelnut milk. When I finished the sauce only tasted like the milk, my aunt tried it and told me that. I tried the recipe once, when I brought the good aroma to the meat with my idea, I thought it would be really good, but the milk is too intense. You are of course welcome to try it with the milk of your choice, I only mention this so that you know. Now for preparation: Heat olive oil in a pan and fry turkey or chicken strips in it. Season with salt and pepper. I also added a pinch of curry, thyme and oregano, spread with a wooden spoon while frying. Then put 1-2 shots of Berentzen Fruity Forest Fruit in the pan, first take a shot and let it fry, try whether you have a fruity aroma, that wasn’t the case with me, so after a while add 2 shots and it worked . Now sprinkle the meat with 1 teaspoon of flour (2-3 teaspoons if you like) and distribute with a wooden spoon. Now transfer the meat to a bowl.
  2. Peel and chop the garlic, chop the onions and dice the paprika. You can put the cut ingredients in a soup plate or bowl and add the can of mushrooms. Fry in the same pan, stirring constantly, let simmer so that neither the onion nor the peppers burn. So far so good now turn the stove down a little to 4th break the egg and put in, throw away the egg shells. Now switch back up to 8. Stir, mix so that it is distributed over the whole amount.
  3. Approx. Add 1/4 almond milk or hazelnut milk / whole milk to our vegetables and bring to the boil until a creamy consistency is obtained. Repeat the process with another 1/4 and continue until the milk is used up. Add paprika powder and stir until the sauce has a light red color and the desired consistency. In this case, to be mentioned, you use the hazelnut milk like me, it is at the beginning of the simmer briefly light red then stir a little and you get a light red-brown color or only brown color. Season to taste with salt and pepper, if necessary other spices. “In between I added another 1 teaspoon of flour because it was too runny for me, now it’s a little bit like that but not so extreme anymore.” If the consistency is too firm for you in the end, you can add a little milk. In my case of this experience, I haven’t gotten a solid consistency. Take the pan off the heat and add the turkey / chicken strips and stir everything together so that the sauce covers the meat. This goes well with rice that I cooked. Eat warm. I think you could definitely make a sauce from vegetable broth and you might get a more solid sauce. I tried this recipe to see how it is. I would no longer do it with the hazelnut milk or with the almond milk. I’ve also tried things that weren’t included in the correct recipe, such as the one with the berentzen with the meat. I have to say I got a good fruity taste. I would do that again, but I find the sauce too intense and so does my aunt. You can almost only taste the hazelnut milk, which is too sensitive. Feel free to try it out and write me your experiences and how you did it. Whether you have a good idea to improve this recipe or an idea because of the sauce. If I find an interesting idea of ​​the Shana, I can hardly imagine the recipe with almond milk because it is definitely too intense. Tip: I would first cut the things in preparation. I wish you all the best and look forward to your feedback.
Dinner
European
sliced ​​turkey without cream

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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