Turkey Stroganoff with Flageolet Beans

Family friendly using lean turkey and flageolet beans

Serves 6

500g turkey breast filet, diced
3 tbsp vegetable oil
2 medium onions, diced
25g butter
200g field mushrooms, sliced
100 ml brandy (or apple juice)
300 ml sour cream
3 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
200g can flageolet beans, drained and rinsed

In a heavy based saucepan, brown the turkey in the oil until golden brown, remove and put to one side. Add the butter to the pan and fry the onions until softened and starting to caramelise. Add in the mushrooms and continue to cook for 2 minutes. 

Add the meat back to the pan and over a high heat, add the brandy. Cook until the brandy has reduced or light with a match to flambée. 

Add the sour cream and simmer gently for 20 minutes before adding the White Wine & Porcini Finishing Sauce and the flageolet beans. 

Serve with fluffy rice or rosti potatoes.