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Turkey Steaks with Cream Sauce and Cabbage Rice

This is a very simple meal but very tasty. I sometimes make the turkey steaks during the week with broccoli or some other vegetable, but because today is Saturday let's load up on carbs! No source for the recipe. It's just one of those things that I have eaten all my life. My mum actually makes this rice for special occasions because it's incredibly tasty.


Ingredients:

Turkey Steaks
  • 400g turkey steaks (3 steaks)
  • 200g fresh mushrooms (or 1/2lb)
  • 125mL cooking cream (8% fat) (or 1/2cup)
  • 6 garlic cloves
  • olive oil, salt, ground pepper, q.s.

Rice
  • "250mL coffee mug" rice (or 1 cup)
  • 500mL water (or 2 cups)
  • 1 medium onion
  • 100g diced bacon (or 1/4lb)
  • 1/2 cabbage
  • 1/2 Chicken Bouillon (or 250mL/1cup of chicken stock and -250mL/1cup of water)
  • olive oil, salt q.s.

Instructions

Start by heating a pan where you will cook the rice in medium+ heat. While the pan is heating chop your onion in small pieces. Add some olive oil to your pan (enough to cover the bottom of your pan), add the chopped onion and reduce the temperature to medium. While the onion is frying, chop the garlic finely for the steaks. 


When the onion starts to look translucent add the diced bacon and let it fry for a few minutes until the bacon is cooked. 


Heat the pan where you will cook your steaks in medium- and add olive oil (enough to cover 2/3 of your pan), the garlic and the mushrooms. By adding everything at the same time you will ensure that the garlic won't burn. Season the mushrooms with a bit of salt (or soy sauce) and ground pepper. 



Chop the cabbage into small stripes. By now the bacon should be cooked. Add the rice and mix frequently for about 3 minutes. Add the water, the cabbage, the chicken bouillon and season with a bit of salt (you might want to taste it before adding more salt). Put a lid on the pan and let simmer until almost all the water as evaporated. You can take off the lid when there's only a bit of water and turn off the heat. (This will ensure that the rice remains moist and loose).

The mushrooms will release a lot of water. 



When they have released all the water and the pan is almost dry add your steaks. Season the steaks on the pan with salt and pepper. Turn them when necessary. To check if they're done I use a trick:

With your left hand, hold your thumb with your other four fingers. with the index finger of your right hand check the consistency of the space between your index finger and your thumb of your left hand. Now with the index finger of your right hand touch your steak. if the consistency is similar your steak is medium done. After a while you'll know if your steaks are done just be touching them with a fork or spatula. 

If the pan gets too dry you can add a little water or white wine (just enough to cover the bottom of the pan). 


When the steaks are done, reduce the temperature and add the cream. Scrap the bottom of your pan so that the garlic that might have gotten stuck can stay in your sauce and give it color. Let the cream cook for 2-3 minutes and you're done!



For a print friendly version visit this recipe at my Recipes page.

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