Fry the turkey steaks in oil on both sides until golden, set aside and keep them warm. Fry the onions in the same pan, add the chopped garlic, mustard and sliced mushrooms, fry a little more and pour over the stock.

Put the turkey steaks back into the sauce, cover and let cook on a low heat for a little longer. Then add the cream, cook a little more and serve.

Buckwheat dumplings

Ingredients
250 g instant buckwheat flour
1 bun or a piece of buckwheat bread
2 tablespoons oil
half a bunch of parsley (optional)

Fry the diced bun or bread in oil, cool slightly and add the instant buckwheat flour. Add 700 to 800 ml of salted water. Stir the mixture, add chopped parsley and form dumplings, which you then boil in boiling water for 10 to 15 minutes. 

Recipe is from PP cook book Smells like home, contributed by Majda Sečko, Slovenia.