Another Stroganoff ...
Stroganoff is a Russian dish of sautéed meat and soured cream, or smetana.
Popular worldwide, Stroganoff has grown to incorporate many combinations of tastes, flavours and textures, from the inclusion of vegetables, mushrooms, pasta or rice, served inside crepes, as a topping to baked potato and made with almost any cut of meat, even sausage.
I have a few mushrooms in need of using up, a good turkey breast, and we're going to serve it over paleo pasta!
Stroganoff is a quick dish for which preparation is the key ...
Slice an onion and get it softening in a little butter.
Slice up some mushrooms and get them softening in butter.
Slice up some turkey breast and set aside until you are ready to serve.
Peel some carrot into ribbons and shred some spring greens, both absolutely seasonal, and spring greens quite firm in texture this late into the season. Set aside until ready to serve.
Chop some parsley and set aside until ready to serve.
Stroganoff comes together quickly and is best served fresh ...
Once the mushrooms have softened, pour over some cream or soured cream, stir in the softened onions and add a couple of cloves of minced garlic. Turn the heat right down and allow the cream to warm through, take on a little colour and reduce ever so slightly.
Now for the overture ...
Boil the spring greens and just before all the water has evaporated off, drop in the carrots. Switch the heat off - we don't want to overcook these while we're preparing the remainder of the dish.
Toss the turkey slices in a fresh frying pan or skillet with some coconut oil or dripping - turkey is very lean meat and works very well indeed with neutral flavoured fats like coconut oil and dripping. Use the heat to seal quickly and then toss in the creamy mushrooms, adding in some freshly milled black pepper and the chopped parsley.
Drain the vegetable ribbons and assemble a mount on a plate.
Spoon the Stroganoff over the paleo pasta.
