I usually make this with prawns, but when I did with turkey, it was a big hit for my husband. This can be also with chicken or fish too. This goes well with toasted sourdough. The key is chopped celery. It will make the tomato cream sauce somewhat refreshing and unique.
Ingredients
300g of turkey, salt and pepper. *I use turkey breast, and slice in 1cm.
2 stalks of celery, chopped in 1cm
1/2 onion, sliced or chopped
1 clove of garlic, chopped
2 tablespoons of flour
1 bunch of Shimeji mushroom *Normal mushrooms should be good too. Slice in 3-5mm.
1 can of whole tomatoes
250ml of chicken soup *Or, water+ 1 teaspoon of chicken powder
200ml of heavy cream
Instruction
1. Saute garlic, onion and celery with oil in a large pot. When the oil is coating all vegetables, add 2 tablespoons of flour.
2. Add turkey to 1 when onion becomes cooked.
3. When the outside of turkey looks cooked, add canned tomatoes and chicken soup, and cook for 15-20 mins at low-medium heat.
4. Turn down the heat to the minimum and add heavy cream, and cook for 5-10 mins. Make sure not to boil too much keeping minimum heat. Taste it and add salt and pepper if needed.
5. Serve with toasted sourdough.