Turkey in Sour Cream Sauce in a Multicooker
This easy multicooker dish combines tender turkey with mushrooms, onion and sour cream sauce. Serve it on its own or with potatoes, pasta, rice or buckwheat.
Updated : 27 October, 2026
Easy
About 30 min.
Ingredients
500 grams
Turkey fillet
300 grams
Sour cream
1
Onions
200 grams
Mushroom
50 milliliters
Broth
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
30 milliliters
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Pat the turkey fillet thoroughly dry with paper towels. Champignons work well, but you can also use oyster mushrooms or wild mushrooms.
Step 2
Cut the turkey into slices or strips about ¾ inch thick.
Step 3
Rinse the champignons briefly and pat them dry. Small mushrooms do not need peeling; trim larger ones if needed. Slice the mushrooms thinly lengthwise.
Step 4
Peel the onion and cut it into small cubes or quarter-rings.
Step 5
Pour a little vegetable oil into the multicooker bowl. Add the turkey and season with salt to taste. Select the Fry or Bake setting and cook uncovered for about 5–8 minutes, stirring frequently, until the meat turns opaque.
Step 6
Add the onion and mushrooms to the turkey. Continue cooking, stirring, for about 10 minutes.
Step 7
Pour in the chicken broth. Vegetable, pork or beef broth can also be used. Add the sour cream and dry spices to taste, then stir. Close the lid, select the Stew setting and cook for about 30 minutes, until the turkey is fully cooked and tender.
Step 8
Serve the turkey in sour cream sauce hot. Sprinkle with chopped dill, parsley or green onions. If desired, serve with potatoes, pasta, rice or buckwheat.
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