John Myers
Turkey Mini Steaks with Courgette and Mushroom Vegetables
The perfect turkey mini steaks with courgette and mushroom vegetables recipe with a picture and simple step-by-step instructions.
- 4 Turkey mini steaks approx. 200 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 Zucchini approx. 300 g
- 150 g Mushrooms
- 1 Onion approx. 75 g
- 1 piece Ginger the size of a walnut
- 2 Garlic cloves
- 2 tbsp Oil
- 2 tbsp Cooking cream
- 2 tbsp Water
- 2 Pinches Coarse sea salt from the mill
- 1 pinch Colorful pepper from the mill
- 1 tsp Mild curry powder
- 4 Corn salad florets
- Clean the zucchini, scrape 2 in 1 with the vegetable blossom scraper / vegetable peeler, quarter lengthways and cut into decorative slices (approx. 1 cm thick) with a knife. Clean / brush and quarter the mushrooms. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Fry turkey mini steaks in a medium-sized pan with oil (1 tbsp) on both sides, season with salt and pepper, remove and keep warm. Pour oil (1 tbsp) into the frying pan and stir-fry the onion cubes with the garlic clove cubes and ginger cubes. Add the zucchini slices and mushroom quarters and sauté / stir-fry briefly. Deglaze with the cooking cream (2 tbsp) and water (2 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (1 teaspoon). Serve the turkey mini steaks with the courgette and mushroom vegetables garnished with lamb’s lettuce florets.
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