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Student Quick Turkey Steaks    HT  MC  35mins


Serves 1     Hot Poultry Pork Vegetables Alcohol Spices Eggless

1 Turkey Steak
1 tbsp Olive Oil
1 Rasher Streaky Bacon, roughly chopped
˝  Small Onion, finely chopped
25g/1oz Fresh Mushrooms, sliced
˝ teasp Plain Flour
120ml/4fl.oz. Chicken Stock
˝ teasp dried Mixed Herbs
1 teasp Tomato Ketchup
Salt and Black Pepper
1 tbsp Cream


1. Place the turkey steak between two sheets of clingfilm and pound with a mallet or rolling pin until slightly flattened.

2. Heat the oil and butter in a large frying pan until quite hot then add the turkey steak and lightly brown on both sides. Remove the steak from the pan with tongs and set aside.

3. Reheat the oil then add the bacon, onions and mushrooms and fry over a high heat for 2-3 minutes, turning frequently.

4. Reduce the heat a little then sprinkle the plain flour over the mushroom mixture and cook for 2-3 minutes, stirring.

5. Gradually add the stock, mixing well and cook gently for 2 - 3 minutes before stirring in the herbs, tomato ketchup, salt and pepper. .

6. Return the turkey steak to the pan and cook uncovered, for about 10 minutes, spooning the sauce over the steak from time to time, until the steak is cooked through.

7. Transfer the steak to a warmed plate using tongs, then add the cream to the sauce and heat through gently before pouring over the steak.


More Student Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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