Description Edit

Ingredients Edit

Directions Edit

  1. Cut the Turkey into thin strips and sauté in a pan with 2 tablespoons of oil, sprinkle the salt and # pepper and add a little water, leave to boil until it becomes tender.
  2. The time depends on the thickness of the strips, the smaller they are the faster they cook.
  3. As soon as the Turkey becomes tender add the mustard, the estragon and the milk and boil on a low temperature until the sauce thickens.
  4. In another small pan boil the water and pour the rice with a little salt.
  5. Boil for 15 minutes and remove from the burner then cover with a towel and leave for 10 minutes. # Place even quantities on the 4 plates and garnish with the rice.
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