Turkey Strips with Mushrooms

Ingredients

• 400 g turkey cutlets
• 200 g mushrooms
• 200 g pickled cucumbers
• 2 stalks Parsley
• 2 tbsp plant oil
• 4 tbsp Sour cream
• Salt
• Pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash the turkey cutlets under cold water and pat dry, remove fat and tendons, then slice into thin strips.

2. 2.

   Clean the mushrooms and slice them finely. Cut the pickled cucumbers lengthwise into thin slices. Wash the parsley, shake dry, and chop finely.

3. 3.

   Heat 1 tbsp oil in a non‑stick pan over high heat. Sear the meat on all sides for 3–5 minutes until browned. Remove and keep warm wrapped in foil.

4. 4.

   Heat the remaining oil very hot. Cook the mushrooms over medium heat while stirring, ensuring they don’t collapse and release water. Add the cucumber slices and let them warm. Turn off the heat, stir in the sour cream, and season with salt, pepper, and lemon juice.

5. 5.

   Return the meat to the pan with its juices and let it simmer for 1–2 minutes. Plate and sprinkle with parsley before serving. Pair with wide noodles, rice, or boiled potatoes.