Turkey steaks with mushroom sauce: This creamy turkey dinner brings together tender pan-fried steaks, mushrooms and wide noodles without requiring hours in the kitchen. The sauce is prepared in the same pan used for the meat, so none of the flavour is lost.
The wide noodles absorb the creamy mushroom sauce, while the turkey remains juicy because it is returned to the pan only briefly at the end. The complete dinner for two is ready in about 20 minutes.
Juicy Turkey Steaks in Mushroom Sauce with Wide Noodles
A creamy dinner with tender turkey, button mushrooms and wide noodles.
Ingredients
- 300 g turkey fillet (2 steaks)
- 150 g fresh button mushrooms
- 1 garlic clove (finely chopped)
- 150 ml cooking cream
- 200 g wide noodles
- 20 g butter
- ½ teaspoon dried marjoram
- 1 pinch dried lovage
- salt and pepper
Instructions
- Bring a pot of salted water to a boil for the wide noodles. When the water boils, cook the noodles according to the package directions, about 6–8 minutes, then drain them.
- Season the turkey steaks with salt and pepper on both sides. Wipe the mushrooms with a damp cloth and cut them into thin slices.
- Melt the butter in a frying pan over medium-high heat. Add the turkey steaks and cook for 4 minutes on one side. Turn and cook for another 4 minutes on the other side. Transfer the cooked steaks to a plate and cover them to keep warm.
- Add the sliced mushrooms and chopped garlic to the same pan used for the meat. Cook for 3–4 minutes over medium heat, until the mushrooms release their liquid and soften.
- Pour 150 ml cooking cream into the pan, then add the marjoram, lovage and a pinch of salt and pepper. Stir, bring the sauce to a gentle boil and cook for 2 minutes, until it thickens slightly.
- Return the cooked turkey steaks to the mushroom sauce along with any juices released onto the plate. Leave over low heat for 1–2 minutes, until the meat is warm again and absorbs the flavours.
- Arrange the warm wide noodles on the plates, place a turkey steak on top and generously spoon over the mushroom sauce.
Cooking tip
Transfer the turkey steaks to a covered plate immediately after frying and return them to the sauce only at the end. This prevents them from cooking throughout the entire preparation of the mushroom sauce and helps keep the meat tender and juicy.
Frequently asked questions
How do I prevent the turkey steaks from becoming dry?
Do not cook them longer than directed, and keep them covered after frying. Return them to the sauce for only 1–2 minutes to warm through.
Can I use other mushrooms?
Yes. Other fresh mushrooms can replace the button mushrooms, although their cooking time may vary slightly.
Can I replace the wide noodles?
Yes. Use another pasta shape that holds creamy sauce well and adjust the cooking time according to the package directions.
Why should I add the juices from the meat?
The juices collected on the plate contain plenty of flavour and help enrich the mushroom sauce.
This creamy and filling turkey dinner is still quick enough for an evening when you do not want to spend hours in the kitchen. The turkey, mushrooms and wide noodles form a complete meal that needs no additional side dish.
AI summary
This BlaZest recipe is a creamy 20-minute turkey dinner for two. Turkey steaks are pan-fried in butter, then served with wide noodles and a mushroom sauce made in the same pan with button mushrooms, garlic, cooking cream, marjoram and lovage.
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