Recipe for turkey with mushrooms in a frying pan
Required ingredients:
- turkey meat - 350 g;
- fresh mushrooms – 180 g;
- 1 pickled cucumber;
- 1 large onion;
- sour cream – 65 g;
- flour – 20 g;
- sunflower oil – 70 g;
- salt – 15 g;
- allspice black pepper – 8 g;
- favorite aromatic spices - to taste;
- greens – 25 g.
Cooking time: 35 minutes.
Calorie content – 194 kcal per 100 grams.
Step-by-step cooking recipe:
- Heat sunflower oil in a frying pan, at this time wash the turkey fillet, dry with paper towels, cut into thin, long bars, and place in a hot frying pan. Fry for 5 minutes until brown, place everything on a plate;
- Prepare fresh mushrooms. The most commonly used are champignons. They need to be washed, cleared of films, cut into medium cubes, also finely chopped onions, and put them together in a frying pan where the turkey was recently fried. Fry the mushrooms and onions for 10 minutes until all the moisture from the mushrooms has evaporated;
- Then add a tablespoon of wheat flour to the fried mushrooms, stir it quickly so that no lumps form, add salt, and add the prepared spices. Then put sour cream in the pan and stir it. This will be a kind of sauce in which the turkey will subsequently cook to completion. The sauce can be diluted with water if it seems that its consistency is too thick. It should boil on the stove for 2 minutes;
- This time will be enough to chop the pickled cucumber into long strips. Add it to the sauce, then lay out the previously fried turkey, sprinkle chopped herbs on top. Simmer the dish under a closed lid for about 15-17 minutes;
- When serving turkey basics with mushrooms, you can sprinkle with fresh herbs.
Option 5. Turkey azu with sour cream
Turkey azu in sour cream is a healthy and tasty dish. The meat of this bird is easily digested and contains a minimum of calories, so this treat can even be served for dinner.
Ingredients
- 400 ml chicken broth;
- 2 bay leaves;
- 500 g 20% sour cream;
- dried dill;
- 30 g garlic;
- 30 g flour;
- 700 g turkey fillet;
- 40 ml lean oil;
- 200 g onions.
How to cook
Cut the skin off the onion. Chop it into half rings. Wash the turkey, pat dry with a napkin and cut into strips. Fry the meat with onions until light golden brown.
In a separate bowl, combine sour cream with flour. Season with dried dill and stir.
Place the fried turkey and onions in a saucepan and cover with sour cream sauce. Pour in the broth. Stir. Place bay leaf.
Peel the garlic and chop finely. Add to the rest of the ingredients. Add salt and stir. Simmer for 25 minutes over moderate heat, stirring the dish occasionally. Serve the basics with a potato or rice side dish.
For preparation, use only strong and crispy pickles. They will not fall apart during simmering. Add garlic to the prepared dish.
Turkey dishes are very low in calories and are also non-allergenic, so they can be consumed even by children. Among those who care about their figure and eat right, this product is held in high esteem. There are so many recipes available to add turkey to your diet.
One of these recipes is azu. This dish contains vegetables and dietary meat, so it can rightfully be considered a healthy diet. This dish is prepared by several nations, but most often it can be found among the Tatars. Translated, azu means “meat in spicy sauce.”
The composition contains the element of phosphorus, and its amount is even greater than in fish products. Therefore, all turkey dishes are useful for those who suffer from heart disease, because it contains very little fat and, accordingly, cholesterol as well.
How to cook poultry basics with cream in pots
Ingredients:
- turkey meat – 0.2 kg;
- potatoes – 0.4 kg;
- 1 pickled cucumber;
- 1 medium carrot;
- 1 large onion;
- sunflower oil – 85 g;
- cream – 220 ml;
- cheese – 35 g;
- salt – 15 g;
- black pepper – 6 g;
- greens – 20 g.
Cooking time – 1 hour 35 minutes.
Calorie content – 189 kcal per 100 grams.
Cooking procedure:
- Cut the turkey meat into thin strips, fry in a heated frying pan in sunflower oil for 4 minutes until a golden color appears on its surface. While frying, add salt and spices to the pan;
- Peel the onions and carrots, cut into small cubes, fry in hot oil in a frying pan until half cooked, about 3 minutes;
- Wash the potatoes, peel them, cut them into long pieces, similar in size to turkey pieces. Fry it in a frying pan in sunflower oil until half cooked, about 7 minutes;
- Chop the pickled cucumber into long strips;
- You can lay out previously prepared products in a pot in layers: 1st layer – turkey, 2nd layer – potatoes, 3rd layer – carrots and onions, 4th layer – pickled cucumber, pour the contents of the pot with cream, add salt and pepper, and sprinkle chopped cheese on top;
- Bake the pot in the oven for about 45 minutes, then remove and serve directly in it. You can sprinkle fresh herbs on top.
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Tender turkey azu in Tatar style with pickles
Pieces of meat or poultry in Tatar style should be fried and stewed in an acidic environment. Then they will turn out really tender. We prepare the basics from less high-calorie and more tender large turkey fillet with pickles. It is this ingredient that is the key feature of the dish, and without it, azu will be an ordinary stew. We will stick to standard technology. Stew the meat in a spicy tomato sauce with potatoes and pickles. Let's complement the dish with fresh, juicy herbs. Ingredients: Turkey (fillet) - 500 g Potatoes - 7-8 pcs. Onion - 1 pc. Tomato paste - 2 tbsp. l. Pickled cucumbers - 100-150 g Garlic - 1-2 cloves Bay leaf - 1 pc. Greens - 1 bunch Vegetable oil - about 80 ml Salt - to taste
How to cook basics in Tatar style in a frying pan
Peel the onion. Chop a large onion into thin half rings. Stirring, fry in a deep frying pan with a small portion of oil until soft. Next, add tomato paste and sauté for a couple more minutes.
Wash and cut the turkey fillet into cubes about 3-4 cm long. Transfer the resulting tomato-onion saute to another bowl. Place the fillet slices into the vacated frying pan. Fry the meat over high heat for 2-3 minutes. Then add the sauté.
Fill the turkey with water so that the meat pieces are completely covered with liquid. Simmer under the lid at low temperature until the meat is completely cooked. At the same time, peel and cut the potatoes into cubes. Place it on a hot, oiled surface of a large frying pan and fry over moderate heat.
Chop the cucumbers into strips or grate them on a coarse grater. Fry them in a separate bowl with a spoon or two of vegetable oil. As soon as the golden crust begins to appear, remove the cucumber slices from the heat.
Place the almost finished potatoes over the turkey. Add bay leaf, cucumbers, and garlic cloves passed through a press. Add salt and, if desired, your favorite seasonings, then mix everything carefully.
Simmer the basics under the lid for another 15 minutes. At the very end, sprinkle the spicy potato-meat mixture with finely chopped herbs.
Place in beautiful plates and serve turkey basics with vegetables. Bon appetit!
Spicy azu with carrots and tomatoes in a slow cooker
Required Products:
- turkey (fillet) – 270 g;
- 1 medium carrot;
- 2 large tomatoes;
- 1 large onion;
- vegetable oil – 50 g;
- tomato sauce – 50 ml;
- pickled cucumber – 1 piece;
- chili pepper – 1 small pod;
- salt – one and a half teaspoons;
- pepper - half a teaspoon;
- greens – 25 g;
- water – 160 g.
Cooking time – 1 hour 45 minutes.
Calorie content – 132 kcal per 100 grams.
Cooking procedure:
- Wash the turkey in water, let it dry, cut into thin strips, place it in the multicooker bowl, put it on frying mode for 10 minutes, but first pour in vegetable oil. Fry the meat until golden brown;
- Peel the carrots and onions, cut into small cubes, place in a bowl with the meat, continue frying;
- Pour boiling water over the tomatoes to remove the skin and cut them into cubes. Add to the slow cooker, along with the tomato sauce, and leave to simmer for about 12 minutes, after adding salt and spices;
- Chop the pickled cucumbers thinly and place them in a bowl with the food being prepared after the specified time;
- Cut the hot chili pepper into slices and add to the food;
- Pour water into the bowl, set it to simmer mode, and leave to cook for one hour;
- Serve the finished dish in liquid form, in deep bowls, sprinkle with chopped herbs on top.
Azu with turkey in a slow cooker. Recipe 1
Turkey azu is a very nutritious and balanced dish. If you have a multicooker, it cooks very quickly. In addition, the set of ingredients will not force you to spend a huge amount of money, and therefore any average family can prepare this dish.
Grocery list:
- turkey fillet – 500 g;
- onions – 1 piece;
- tomato paste – 1 tbsp. l;
- pickled cucumbers – 2 pcs;
- garlic – 2 cloves;
- water – ½ multi-glass;
- corn oil - 2 tbsp. l;
- salt, spices to your taste.
Algorithm for preparing turkey basics in a slow cooker:
- Wash the turkey fillet and dry the meat product with a paper towel.
- Cut the turkey into small pieces.
- Peel the onion and cut the vegetable into rings.
- Pour corn oil into the slow cooker.
- Set the multicooker to sauté mode.
- Add onion to hot oil.
- Sauté the onion in a slow cooker for 15 minutes.
- Peel the garlic and pass it through a press.
- Dissolve tomato paste in water.
- Cut the pickled cucumbers into strips.
- Place the turkey in the slow cooker. Extend the frying mode.
- Constantly stirring the contents of the device, add tomato paste mixed in water, garlic and cucumbers.
- Salt the ingredients and add spices.
- Close the multicooker and set the stewing program.
- Cook the dish for 1 hour 15 minutes.
Useful tips
- In order for the mushrooms to be clean when preparing azu, it is necessary not only to wash them, but also to peel the caps. Along with it, harmful substances and dirt that the mushrooms have managed to accumulate will go away;
- Before frying, the meat must be dried, so it will immediately become covered with a crust, which will not allow the juice to escape from the meat, and it will remain juicy. Otherwise, it will stew in the moisture accumulated after washing the fillet, and all the juice will come out of the meat;
- To make the basics tender, you can fry the food in vegetable oil with the addition of butter. This will give the products a mild taste;
- Garlic should be added at the end of cooking because it gives off an unpleasant odor when cooked for a long time. Also, you should not fry it in oil for a long time. When roasted too much, it starts to taste bitter.
The classic cuisine of the Tatar people is wonderful. Azu in the classic version is prepared with lamb and beef, but in this case there is a lighter version, so those who are watching their figure can not deprive themselves of the joy of pampering their body with such a wonderful dish.
From all that was discussed above, we can summarize: turkey basics are a low-calorie dish, it is not difficult to prepare, it has a large amount of vitamins and minerals necessary for the body, it contains large quantities of phosphorus, and It’s just a delicious dish made from familiar ingredients.
Azu with turkey in a slow cooker. Recipe 2
Azu is traditionally prepared with the addition of tomato sauce or tomato paste. To thicken this ingredient and make the dish more viscous and appetizing, it is recommended to add flour during the cooking process.
Grocery list:
- turkey fillet – 500 g;
- tomato sauce – 1 tbsp. l;
- bay leaf – 1 piece;
- onion – 1 piece;
- wheat flour – 2 tbsp. l;
- sunflower oil – 2 tbsp. l;
- water – 1 multi-glass;
- salt, spices to taste.
How to cook basics with turkey in a slow cooker:
- Rinse the turkey, pat dry with a paper towel and cut into small pieces.
- Peel the onion and cut the vegetable into cubes.
- Pour sunflower oil into the multicooker and set the “Frying” mode.
- Place the onion in well-heated oil.
- Fry the onion until softened.
- Add turkey to onions.
- When the meat is fried until golden brown, pour tomato sauce into the slow cooker.
- While stirring the contents of the device, add flour in small portions.
- Leave the food in the fry mode for another 5 minutes.
- Salt the ingredients in the slow cooker and add spices.
- Pour water into the device.
- Close the multicooker and set it to stewing mode.
- Simmer for 1 hour.
Azu with turkey in a slow cooker. Recipe 5
In its homeland, azu is prepared with the addition of hot adjika and dry chili pepper, so the taste of the original azu is quite spicy. We couldn't pass up this recipe and added it to our selection. This basic recipe turns out simply magnificent and will surely appeal to lovers of spicy dishes.
List of required products:
- turkey thigh – 500 g;
- pickled cucumbers – 3 pcs;
- garlic – 3 cloves;
- onion – 1 piece;
- spicy adjika – 2 tbsp. l;
- tomato paste – 1 tbsp. l;
- wheat flour – 1 tbsp. l;
- sunflower oil – 3 tbsp. l;
- water – ½ multi-glass;
- dry chili pepper to taste;
- sugar – ½ tsp;
- a mixture of peppers to taste;
- salt to your taste.
Cooking steps:
- Rinse turkey thigh and pat dry with paper towel.
- Cut the meat from the bone and divide it into pleasant-looking pieces.
- Remove the top layer from the onion. Cut the vegetable into cubes.
- Wash the cucumbers and cut them into small strips.
- Peel the garlic and pass through a press.
- Pour sunflower oil into the multicooker and set the “Frying” function panel.
- Place the meat product in the bowl of the device.
- Fry the turkey until golden brown.
- Add onions to the meat. Extend frying with constant stirring for 7 minutes.
- Then place cucumbers in the container of the device.
- Fry all foods for another 5 minutes.
- Add adjika, tomato paste and garlic to the contents of the device.
- Fill the food in the appliance with water.
- While stirring the contents of the unit, add flour in small portions.
- Add salt, sugar and a mixture of peppers to the dish.
- Set the unit to the extinguishing program.
- Cooking time – 1 hour 30 minutes.
- Rinse the dry chili pepper and carefully remove the veins, seeds and stem.
- Cut the pepper into small pieces.
- Half an hour before the end of cooking, place the chili peppers in the slow cooker.
