| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 623 | 27g | 12g | 56g |
| sugars | fibre | protein | salt |
| 6g | 3g | 43g | 1.2g |
Why I Love German Turkey Strips with Mushroom Cream Sauce and Spätzle
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One of my all-time favorite meals is a delectable German dish, Turkey Strips with Mushroom Cream Sauce and Spätzle. This dish is an edible work of art, combining earthy mushrooms, succulent turkey breast and creamy Spätzle to create a culinary gem. And while my heart lies in Louisiana and my techniques have a French twist, I can’t resist a good, comforting German dish like this one.
A Journey into German Culinary Art
German cuisine often gets overshadowed by the globally popular French or Italian counterparts. However, once you dive a little deeper into their food culture, you’ll uncover a wealth of hearty, flavorful, and exceptionally well-balanced dishes. People don’t frequently associate Germany with gracious delicacies, but then, why would Nigel Slater, an inspiring chef, rhapsodize about the comforts of the German food?
I was drawn to this Turkey Strips with Mushroom Cream Sauce and Spätzle recipe because it successfully encapsulates the best of German cuisine. The turkey strips seared to perfection, smothered in a creamy mushroom sauce; each spoonful promises you an amalgamation of flavors that speaks of comfort and satisfaction.
Creole Twist to a German Classic
Being from Louisiana, I can’t help but sprinkle a dash of Creole influence to every dish I encounter. Though the original version of this recipe doesn’t demand any kick of heat, a subtle sprinkling of cayenne or smoke paprika brings yet another dimension to the creamy sauce, beautifully complementing the hearty Spätzle and the robust turkey.
Even though I master beignets and éclairs, stepping out of your comfort zone and discovering the cuisines of the world is what makes being a food blogger truly exhilarating. This recipe, with its strong German roots and delicate French influences – whether those of my hand or of the Alsace region from where it originates – is a testament to the universal language of food.
Whether you are trying German food for the first time or already a fan, get ready to be swept off your feet with this exquisite Turkey Strips with Mushroom Cream Sauce and Spätzle
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What You’ll Need
- 2 pounds of turkey breast, cut into strips
- Salt and pepper, to taste
- 2 tablespoons of sunflower oil
- 2 tablespoons of unsalted butter
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of white mushrooms, sliced
- 1 cup of dry white wine
- 1 cup of heavy cream
- 1 teaspoon of thyme, dried
- 2 tablespoons of parsley, chopped
- For the Spätzle:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1/4 teaspoon of nutmeg
- 4 large eggs
- 1 cup of milk
Method
Step One
Begin by preparing the turkey. Season the turkey strips with salt and pepper to taste. Now, heat up the sunflower oil and unsalted butter in a large pan. Once the butter melts, add the turkey strips and cook until browned on all sides. Remove the turkey from the pan and set aside.
Step Two
In the same pan, add the finely chopped onion and minced garlic. Sauté for a few minutes or until the onion is translucent. Then, add the sliced white mushrooms and continue cooking for another five minutes, until the mushrooms have softened.
Step Three
Pour the dry white wine into the pan with the onions, garlic, and mushrooms. Allow this to simmer for a couple of minutes so that the wine reduces slightly. Then, pour in the heavy cream and sprinkle in the dried thyme. Stir well and let the sauce simmer for about ten minutes until it thickens.
Step Four
Return the cooked turkey strips back into the pan and mix well with the sauce. Simmer for a few more minutes, until the turkey is heated through. Top with the chopped parsley before serving.
Step Five
While the turkey and mushroom cream sauce is simmering, start preparing the Spätzle. In a large bowl, combine the all-purpose flour, salt, and nutmeg. Then, in a separate bowl, whisk together the eggs and milk. Gradually add the wet ingredients to the dry, mixing until a smooth, thick batter forms.
Step Six
Bring a large pot of salted water to a boil. Press the Spätzle batter through a Spätzle maker or a large-holed colander directly into the boiling water. Once the Spätzle floats to the surface, remove with a slotted spoon and drain well.
Step Seven
Serve the turkey strips and mushroom cream sauce over a bed of hot Spätzle. Enjoy your hearty and delicious Turkey Strips with Mushroom Cream Sauce and Spätzle!
