- 300g rump of turkey
- thinly sliced
- 3 tblpns oil
- 2 cloves of garlic
- crushed
- 1 onion chopped
- 250g mushrooms sliced
- Quarter cup of brandy or port
- 2 teaspoons prepared Dijon mustard
- 1 cup sour cream
- half cup chopped parsley
- black pepper to taste
Preheat wok to high. Heat one tablespoon oil, fry garlic and onions until onions are transparent. Remove from pan. Fry the mushrooms until just darkened, remove from pan. Heat 1 tblspn oil, fry half the turkey strips, heat the remaining oil and fry remaining turkey strips. Combine brandy, mustard, sour cream and half the parsley. Turn wok to low, return meat, mushrooms, onions and cream to pan and heat, but do not boil. Sprinkle with remaining g parsley and black pepper. Serve.