Turkey in sour cream sauce in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to cook turkey in sour cream sauce in a slow cooker? Prepare all the ingredients listed in the recipe. Rinse the turkey fillet under running water and dry with paper towels to remove excess moisture. I used champignons, but oyster mushrooms or wild mushrooms would work.

2. STEP 2

   

   Cut the meat into slices or sticks approximately 2 cm thick.

3. STEP 3

   

   Rinse the champignons, place on paper towels and dry off excess moisture. It is not necessary to clean small mushrooms, but it is recommended to clean larger champignons from films. Slice the prepared champignons lengthwise into thin slices.

4. STEP 4

   

   Peel the onions and rinse with cool water. Cut into small cubes or quarter rings.

5. STEP 5

   

   Pour some vegetable oil into the multicooker bowl. I use olive oil, but refined sunflower oil will do. Place the chopped meat in a bowl and add salt to taste. Turn on the Fry or Baking mode and fry the meat for about 5-8 minutes, stirring constantly, until it turns white. There is no need to close the multicooker lid.

6. STEP 6

   

   Add chopped onions and mushrooms to the turkey. Continue to cook, stirring, for about 10 minutes more.

7. STEP 7

   

   Pour chicken broth into the bowl. You can replace it with vegetable, pork, or beef. Place sour cream and suitable dry spices there. Stir. Close the multicooker with a lid. Turn on the Saute mode and cook for about 30 minutes.

8. STEP 8

   

   Serve the cooked turkey hot in sour cream sauce. Before serving, sprinkle with herbs (chopped dill, parsley or green onions). If you want, prepare any side dish, for example, potatoes, pasta, rice, buckwheat.