Sliced Turkey in Mushroom Cream Sauce

Steps

1. 1
   Slice the turkey breast into strips, cutting against the grain to ensure tenderness. Avoid cutting too thin.
2. 2
   Dice the onion and garlic into small pieces.
3. 3
   Clean the fresh mushrooms and slice them into halves or thin slices.
4. 4
   Heat clarified butter in a pan over high heat. Distribute the turkey strips without crowding, and avoid stirring immediately. Sear until golden brown on both sides, then remove.
5. 5
   In the same pan, briefly sauté the onion and garlic until fragrant. Add the sliced mushrooms.
6. 6
   Season with salt and pepper. Let the mushroom liquid evaporate slightly, then dust with flour and stir to coat evenly, heating the flour briefly like a roux.
7. 7
   Pour in the vegetable broth and stir to combine with the flour, creating the base of the sauce.
8. 8
   Return the turkey to the pan, distributing it evenly on top without stirring immediately. Add the Gulasch-Traum seasoning and stir to combine.
9. 9
   Pour in the heavy cream and let everything come to a gentle boil, creating a smooth, silky sauce.
10. 10
    Plate the turkey and mushroom sauce, optionally mixed with rice or other sides. Garnish with fresh herbs if desired.