Turkey stroganoff

Turkey stroganoff

Posh Toast
25 mins

In the Middle Ages food was served on ‘trenchers’, plate-sized slices of bread that could be eaten after use. Toast creates a support structure so you can eat something gorgeous, messily and with your hands. Turkey stroganoff is a good starting point, but once you get going, you’ll be serving all kinds of things on a big toast ‘trencher’.


Quantity Ingredient
2 tablespoons sunflower oil, plus an extra drizzle
2 tablespoons plain flour
400g turkey breast strips
1 large onion, finely sliced
2 garlic cloves, crushed
1 tablespoon smoked paprika, plus extra to sprinkle
1 tablespoon tomato puree, (paste)
275ml chicken stock
1 heaped teaspoon wholegrain mustard
150ml soured cream
4 slices sourdough bread
handful parsley, roughly chopped
freshly ground black pepper


  1. Heat 1 tbsp of the oil in a shallow pan. Tip the flour into a bowl and season well. Toss the turkey strips in the flour. Fry the turkey in the hot oil in two batches for 5 minutes, until browned and crispy in places, adding the remaining oil, if needed. Remove using a slotted spoon and set aside.
  2. Return the pan to the heat, add a drizzle of oil and throw in the onion. Cook gently for about 8 minutes until softened, then stir in the garlic. Sprinkle over the paprika and squeeze in the tomato purée. Stir, then pour over the hot stock. Bring to a simmer and return the turkey and any juices to the pan. Cook for 5 minutes, until the sauce has thickened and the meat is cooked. Stir in the mustard and about a third of the soured cream, season and gently warm through.
  3. Toast the bread, then spoon over the stroganoff. Dollop the remaining soured cream on top, then scatter over the parsley and, if you like, a little more paprika.
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