Wednesday, 11 January 2012

Turkey steaks with Mushroom and Mustard sauce

Do you have any leftover Turkey still from Christmas? Hopefully not! If however you did stash some away unto the depths of the freezer and can't face another turkey curry/ sandwich etc then my quick and easy mustard sauce will be a quick salvation for you!

I often use yoghurt nowadays for making both sweet and savoury sauces, ever since I had a job lot of Total yoghurt a few years back it really made me think about using yoghurt in cooking, and not just for breakfast! You could easily interchange the yoghurt for a light cream cheese or even fromage frais would probably work. Maybe even some naughty double cream for those not making January a healthy month! Don't feel you have to be too precise on the measurements - this was very a much judged by eye, than spoon!

You can use any type of plain natural yoghurt in this, this batch was made with a probiotic low fat long as its not strawberry flavoured you can’t really go too wrong! Its such a quick and tasty dinner with very little effort involved. Perfect for busy evenings when you want something fast, but without lacking on flavour. I had dinner on the table in under 15 minutes, which is always good especially when it tastes great too! Better still it cooks in one pan so less washing up to do as well! 

Serves one - easily up-scaled though 

Simply heat a good solid based pan, fry a turkey breast steak in a little garlic oil for a couple of minutes both sides, until just cooked through, reserve and keep warm. Try and get a little colour on the turkey. 

Using the same pan, return to the heat, add a handful of sliced chestnut mushrooms and brown over a moderate heat for 4-5 minutes - you will want some of the juices for the sauce so don't cook over too high a heat but enough to brown them. Stir in 1 heaped tsp of wholegrain mustard and 2 tbsp of yoghurt, reduce the heat and return the turkey to the pan, gently heat everything through and serve immediately topped with the sauce. Easy as that! 

I served mine with spinach and orzo but any green vegetables would be good here!

*If you want to make it a little healthier, use spray oil in lieu of the garlic oil and add a little garlic puree to the mushrooms. Though turkey is pretty healthy anyway and I only used a smidge of oil so totally up to you!*


  1. This sounds delicious, I like the idea of using yoghurt in the sauce. Turkey's not particularly common in New Zealand but I can imagine this working really well with chicken, too.

  2. Great idea, this uses up all those ingredients that lurk in the fridge post Christmas - Turkey, cream/yogurt, mustard and mushrooms!

  3. Love orzo and I have turkey in the freezer!

    It was lovely to have seen you on Monday. Happy moving!


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