Turkey with Horseradish and Cream Sauce {Indyk w sosie chrzanowym}
If you were to see a dish like this on a menu of a Polish restaurant it would read “sztuka mięsa w sosie chrzanowym” which means – a piece of meat in horseradish sauce. You could then ask the restaurant staff what meat is being served. The answer could be: turkey, pork, veal or chicken.
I’m choosing turkey today and my dish is called indyk w sosie chrzanowym [een-dick w soh-shye h-sha-noh-vyhm]. The cooking method will make the turkey tender and smooth and slightly spicy sauce gives this mild meat a nice “punch”. Sauce is not super spicy, but this will depend on the spice level of your horseradish. If you are using your own prepared horseradish the finished product may be spicer than if you were to use a store-bought one, so please be mindful of that. Unless you like it spicy, then never mind. 🙂
This sauce is yet another good example of Polish resourcefulness and ability to stretch ingredients. Who would’ve thought you could make a sauce out of horseradish?! I imagine it could be, and I’m sure it was when times were tough, prepared without meat and still provide a hearty, filling and delicious meal.
Turkey Steaks with Horseradish Cream Sauce {Indyk w sosie chrzanowym}
Ingredients
- 1.5 lbs / 650 g of turkey (chicken breast, pork loin, pork shoulder, or veal chops can also be used)
- Salt and ground pepper
- 1-2 tbsp of vegetable oil
- ½ a medium onion, chopped
- 4 c / 1 l of water
- 6-8 whole peppercorns and allspice betties (each)
- 2 bay leaves
- 2 tbsp of butter
- 3 tbsp of all-purpose flour
- ¾ c / 180 ml of sweet cream
- ¾ c / 190 g of prepared horseradish
- ½ tsp of sugar
- 1 tsp of lemon juice
Instructions
Whatever meat you are using, prepare by slicing into ¾ inch / 2 centimeter slices/cutlets. Sprinkle each piece with a bit of salt and pepper.
In a deep sautéing pan, heat vegetable oil. Add meat and sauté for 2-3 minutes on each side, until golden brown. Meat doesn't have to be cooked through; it will finish cooking in the sauce.
Once all of your meat is browned, remove from the pan and to pan add chopped onion and sauté for a couple of minutes. Once a bit brown around the edges, return meat to the pan, add water, peppercorns, allspice berries, and bay leaves and bring to boil. Turn heat to low and simmer until meat is soft (turkey - about 30 minutes; pork will take a bit longer - about 45 minutes).
Once meat is soft, gently remove from liquid. Also remove peppercorns, allspice berries and bay leaves.
In a small sautéing pan heat butter until melted, add flour and whisk until combined. SLOWLY start adding cream and continue whisking vigorously to prevent clumps. Turn heat off, add horseradish and continue whisking until completely combined. Add a bit of broth from sauce and whisk.
Finally, transfer horseradish mixture to the sauce. Add lemon juice, sugar and a bit more salt and freshly ground pepper. Also return the meat to sauce and bring to boil. Taste and add more salt and pepper, if needed.
Notes
If you are using your own prepared horseradish, the finished product may be spicer than if you were to use a store-bought one, so please be mindful of that. Unless you like it spicy, then never mind.
I’m serving mine with drop dumplings kluski kładzione [my recipe here], but this creamy sauce will also do well with mashed potatoes, curly noodles, potato dumplings kopytka [my recipe here] or rice.
I also suggest a side of a cold beet salad sałatka z buraczków [my recipe here] to be served with it.
Hope you enjoy!
Happy cooking and smacznego!
Anna
* if you are using a home-made horseradish [recipe for mine here], be modest with it. Add only a couple tablespoons at first and adjust, if not too spicy.
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I made this last night with boneless pork chops and adapted it to my Instant Pot. I had some leftover horseradish root, so I also made your prepared horseradish for the sauce. I served it over egg noodles and it was delicious! My family devoured it and there were no leftovers. Next time, I will use a different meat, as the pork chops dried out a bit (but were still tasty!). Thank you for yet another delectable recipe.
Great!! Yes, you can use chicken (bone in) also. Nicely done!! 😉
Made this tonight and my husband was telling me all the things he’d but this sauce on. We loved it!
Just wrote this recipe in my file. I’ve been watching your videos the last few days and like them very much. Glad I found you! Will keep looking for your videos. Also just made sauerkraut and it is now fermenting. Love Polish food! Thank You for the videos. I am from Michigan USA.