Turkey tokany
A dish that evokes the Hungarian flavors of goulash, stew, tokany ... and the Pannonian picturesqueness of the paprika field.
Preparation steps
- Cut the turkey breast into noodles (about 4 × 1.5 cm). Chop the onion and parsley, and roughly chop the champignons. Peel a squash, grate it and slice it.
- In a wide pan over heated butter, lightly fry the onions first, then the champignons. Add parsley and sliced meat. Add a little salt and mix in the curry and Vegeta. Stir everything a little and pour sweet cream over it.
- Add the mandarin slices, reduce the temperature and simmer until the meat is tender. At the end of cooking, pour wine.
Serving
Serve cooked rice with turkey tokany as a side dish.
Advice
The preparation of this dish will be even faster if you cut the turkey meat into noodles and keep it prepared in the freezer.
