Stuffed turkey steaks in tomato cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and boil in water for about 20 minutes. Quench potatoes, peel and let them cool down

2. 2

   Clean and wash broccoli and cut into florets. Peel onion and garlic and chop finely. Wash the sage and remove the leaves. Cut half into strips

3. 3

   Drain the mozzarella, cut into 4 slices. Wash the meat and pat dry. Cut a pocket into each and fill with 1 slice of mozzarella and 1 slice of bacon. Plug the opening with wooden skewers

4. 4

   Quarter potatoes lengthwise. Heat 2-3 tablespoons of oil in a large frying pan. Fry the potatoes for about 10 minutes until crispy brown. Season with salt and pepper

5. 5

   In the meantime heat 1 tablespoon of oil in a medium-size frying pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper

6. 6

   Steam broccoli covered in little boiling salted water for about 8 minutes. Keep potatoes and meat warm. Heat 1 tablespoon of oil in the frying fat of the meat. Fry onion, garlic and sage strips in it. Add tomato paste and sweat it on. Deglaze with chunky tomatoes and cream and bring to the boil. Season to taste with salt, pepper, paprika and sugar. Let the sauce simmer for about 5 minutes

7. 7

   Clean, wash and seed the tomato. Then remove the seeds from the flesh and dice finely. Arrange potatoes, broccoli, turkey steaks and tomato sauce. Sprinkle the diced tomatoes over it and garnish with the remaining sage

Nutrition Facts

KCAL
690 kcal

CARBS
38 g

FATS
31 g

PROTEINS
61 g