Strogonoff Macaroni and Turkey

First cut the loin into small pieces. Cook the turkey in a frying pan with oil until golden brown on all sides and remove from the pan.

In the same pan, add the butter. Wait until it melts and add the onion and leek cut into small pieces.

We wait for them to cook until they are transparent (medium low heat - 5 minutes) and add the mushrooms.

We wait for the mushrooms to color and add the wine. We wait for it to evaporate and add the flour, stirring well so that there are no flour lumps. It has to dissolve.

Add the water, a little salt and pepper and let the water evaporate a little. We have to see how thick we want the sauce. If you want it thicker, let the water evaporate more. In my case I leave it drier.

Add the meat and stir to take in the flavors. It is time to check salt and pepper again.

Add the fresh cream and stir to dissolve with the rest for a couple of minutes. I recommend adding it over low heat so that not too much more liquid evaporates.

We will already have ready the pasta cooked as marked by the manufacturer and drained. Add the pasta and stir well. Let's eat 🍽 🤤 🍽 🤤 🤤

You can add two drops of mustard after the fresh cream for a stronger flavor, but it is not mandatory. You can change the meat for chicken or veal without any problem.