Stuffed turkey steaks with tomato and sage cream
easy
50 mins
50 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 1 Onion
- 1-2 Garlic cloves
- 1/2 bunch Sage
- 4 (150 g each; slightly thicker slices) Turkey escalope
- 1 pack of Mozzarella (total weight 195 g, drained weight 125 g)
- 4 discs (10 g each) smoked streaky bacon
- 750 g Broccoli
- 5 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 1 package (500 g) chunky tomato pulp
- 125 g Whipped cream
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 1 Tomato
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Meanwhile peel and finely dice onion and garlic. Wash sage, dab dry and pluck leaves from the stems. Put some leaves aside for garnishing. Cut the rest into strips. Wash the meat thoroughly, dab dry with kitchen paper and cut a pocket with a sharp knife.
- 2
Drain the mozzarella and cut into 4 slices. Put one slice of mozzarella and one slice of bacon in each meat pocket. Stick together with wooden skewers. Clean and wash the broccoli, cut off the florets and peel and slice the stems. Drain potatoes, rinse and peel. Cut the potatoes in half or quarters as desired. Cook broccoli in boiling water for about 12 minutes. Heat 1 tablespoon of oil in a pot, fry onion, garlic and sage in it, stir in tomato paste and add tomatoes and cream and mix. Season to taste with salt, pepper, paprika and sugar. Let the sauce boil down for about 4 minutes at medium heat, keep warm. In the meantime heat 1 tablespoon of oil in a pan and fry the potatoes in it while turning.
- 3
Cook broccoli in boiling water for about 12 minutes. Heat 1 tablespoon of oil in a pot, fry onion, garlic and sage in it, stir in tomato paste and add tomatoes and cream and mix. Season to taste with salt, pepper, paprika and sugar. Let the sauce boil down for about 4 minutes at medium heat, keep warm. In the meantime heat 1 tablespoon of oil in a pan and fry the potatoes in it while turning. Then season with salt and pepper. Heat the rest of the oil in a pan and fry the stuffed escalopes in it at medium heat on each side for about 4 minutes. Then season with salt and pepper. Clean, wash, quarter, seed and finely dice the tomato. Arrange potatoes, vegetables, meat and sauce on a plate. Serve garnished with sage
- 4
Then season with salt and pepper. Heat the rest of the oil in a pan and fry the stuffed escalopes in it at medium heat on each side for about 4 minutes. Then season with salt and pepper. Clean, wash, quarter, seed and finely dice the tomato. Arrange potatoes, vegetables, meat and sauce on a plate. Serve garnished with sage
Nutrition Facts
680 kcal
39 g
33 g
54 g
More Delicious Recipes
