A dish cooked in a multicooker is more dietary. Thanks to the non-stick coating of the pan, you don't have to add too much oil. In addition, food is cooked faster, which means that more nutrients are stored in the food.
Turkey with sour cream-mustard sauce in a slow cooker. Original recipe
Turkey is fatter than chicken, so it is best to use skinless breast for cooking. Then the dish will turn out to be dietary. Before putting the bird in the slow cooker, the pieces must be marinated. The turkey meat is tender enough, so 30-40 minutes is enough for it to soak in the sauce. To marinate 1 kg of poultry, you will need:
- sour cream (200 g);
- mustard (2 tablespoons);
- soy sauce (1 tablespoon);
- seasonings, salt, pepper (to taste).
If you want to cook rice or buckwheat for a side dish, then pour the cereal into a multicooker and add water. Place the pieces of turkey on top of the steaming tray. Thus, you will prepare two delicious dishes at once.
Combine the marinade ingredients together and grate the turkey. Work the slices on all sides, rubbing the marinade into the meat a little. Place in a glass dish and cover. After the bird has been sufficiently saturated with the marinade, turn the multicooker to the "Stew" mode and place the pieces in the pan. You do not need to lubricate it with oil, sour cream will not let the turkey burn. Along with the bird, you can put a side dish in the multicooker - corn, cauliflower, broccoli. All this will cook perfectly and soak in a delicious marinade.
Turkey with sour cream-mustard sauce in the "Fry" mode. Cooking features
If you like crispy crust, then in addition to the "Stew" mode, you need to use the "Fry" mode. Pickled turkey slices are quickly fried in a slow cooker on both sides - 10 minutes on one side, 10 minutes on the other. Then the semi-finished product is poured with sour cream-mustard sauce. You can prepare it like this:
- sour cream (2 tablespoons);
- mustard (2 tablespoons);
- water (4 tablespoons);
- soy sauce (1 tablespoon);
- flour (1 tablespoon).
If you are using other parts of the turkey instead of the breast, increase the time they are in the marinade. The thick skin of a bird is soaked for a long time. To speed up the process, you can add a spoonful of balsamic vinegar.
Mix the ingredients and pour the sauce over the turkey pieces in a slow cooker. After that we switch the device to the “Extinguishing” mode. We leave for 30-40 minutes. Check the dish 15 minutes after the start of braising. If the sauce boils away too quickly, add a little more water. This will make the turkey very soft on the inside and crispy on the outside.
