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Turkey and Leek Stroganoff

Clara McQuaid dishes up a healthy meal featuring economical and underused ingredients.

Turkey is one of those super healthy, low in fat, high-protein meats that usually works out cheaper than chicken breast. While this recipe is not exactly exotic, it is a nudge towards turkey and leeks, both of which are economical and often neglected in our shopping baskets. This recipe is a delicious and flavoursome way to cook them both. This recipe serves 4 people.




• 225 g wild basmati rice
• 1 tablespoon sunflower oil
• Knob of butter
• 1 garlic clove crushed
• 175 g chestnut mushrooms
• 450 g turkey breast steaks, cut into strips
• 2 small leeks trimmed and cut diagonally
• ¼ teaspoon paprika, plus a little extra to garnish
• Sea salt and freshly ground black pepper
• 1 tablespoon white vinegar
• 150 ml chicken stock
• 2 tablespoons tomato puree
• 1 teaspoon Dijon mustard
• 4 tablespoons sour cream
• 1 tablespoon fresh basil, chopped




1. Cook the rice according to the packet instructions.

2. Heat a large frying pan over a medium heat. Add the oil and butter and once the butter stops foaming, add the mushrooms and garlic. Sauté for 2-3 minutes, until just tender.

3. Scatter in the turkey and leeks, then sprinkle in the paprika and cook for another minute or two, stirring, until the turkey is just sealed. Season to taste.

4. Add the vinegar and allow it to bubble right down, then add the stock, tomato purée and mustard and simmer for a few minutes, stirring occasionally, until reduced by half.

5. Stir in the sour cream, bring to a simmer, then reduce the heat and simmer gently for a couple of minutes. Cook until the sauce has thickened and slightly reduced, and the turkey is tender but still moist. Stir in the basil.

6. To serve, divide the cooked rice amongst warmed plates and spoon the turkey and leek stroganoff alongside. Finish with a light dusting of paprika to serve.



You can make this 24 hours in advance and keep it covered in the fridge. Reheat gently to serve.
Clara has recently returned to work after almost nine years at home with her small children. These days, finding the time to devote to experimentation in the kitchen is a challenge, but cooking is still a pleasure when she has enough time to enjoy it.




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