Turkey and Mushroom Stroganoff

Ingredients

• 600 g turkey breast steaks
• 300 g chestnut mushrooms
• 200 ml soured cream
• 200 ml gluten-free chicken stock
• 1 onion
• 2 tsp smoked paprika
• 1 tbsp gluten-free Dijon mustard
• 30 g butter

Method

1. 1

   Slice the turkey into thin strips and season well. Finely slice the onion and halve the mushrooms.

2. 2

   Melt the butter in a large frying pan over high heat. Brown the turkey strips for 3–4 minutes, then remove and set aside.

3. 3

   In the same pan, fry the onion over medium heat for 5 minutes until softened. Add the mushrooms and cook for a further 4 minutes.

4. 4

   Stir in the smoked paprika and Dijon mustard, then pour in the chicken stock. Simmer for 3 minutes.

5. 5

   Reduce heat to low. Stir in the soured cream and return the turkey to the pan. Heat gently for 2 minutes — do not boil.

6. 6

   Serve over gluten-free rice or mashed potato, garnished with a little extra paprika.