I made this for the first time last night, and it went down very well.  It was quick and easy to make, and a good low-fat dish.


  • 350g turkey steaks
  • 2tbsp cornflour
  • 1/2 tbsp olive oil
  • 1 medium onion, quartered and sliced
  • 150g mushrooms
  • 150ml white wine
  • 300ml chicken stock
  • 2 tsp dijon mustard
  • 1/2 red pepper (capsicum)
  • 10 sugarsnap peas
  • 3 spring onions, cut into 3
  • 150ml low-fat creme fraiche
  • 2tbsp chopped parsley
  • paprika, for dusting

First, slice the turkey into thin strips, put on a plate and dust with cornflour.

In a non-stick pan, fry the turkey (or chicken would do) and onions in a little oil until lightly golden. Add the mushrooms and allow to colour slightly.

Add the white wine, and allow it to reduce. Then pour in the chicken stock and the dijon mustard.

When you are nearly ready to eat, add the red pepper, sugarsnap peas and spring onion.Then pour in the creme fraiche, and give it a good stir. Finally, add the chopped parsley and a dusting of paprika.

This time I served with pasta, but white rice would work just as well.