Turkey escalope casserole Hawaii

Name: Turkey escalope casserole Hawaii
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes; 7-10 Tbsp salt, pepper; 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS oil, 1 small onion; 3 tablespoons (45 g) butter/margarine; 2-3 TEASPOONS Curry; 2 slightly heaped tbsp. flour; 1/4 l + 200 ml milk; 1 TEASPOON Vegetable broth; 1 can(s) (446 ml) Pineapple Rings; 3 medium-sized tomatoes; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes
7-10 Tbsp salt, pepper
4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS oil, 1 small onion
3 tablespoons (45 g) butter/margarine
2-3 TEASPOONS Curry
2 slightly heaped tbsp. flour
1/4 l + 200 ml milk
1 TEASPOON Vegetable broth
1 can(s) (446 ml) Pineapple Rings
3 medium-sized tomatoes
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes. Wash the meat, dab dry. Fry in hot oil on each side for about 2 minutes. Season with salt and pepper, take out. Peel and finely dice the onion
2
Heat 2 tablespoons of fat in a saucepan. Sauté the onion in it. Add curry and flour and sauté. Stir in 1/4 l milk, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper
3
Drain the pineapple, cut the rings in half. Wash and slice the tomatoes
4
Heat 200 ml milk and 1 tablespoon of fat. Drain and mash the potatoes. Milk
5
stir in. Season puree with salt
6
Spread the puree into a greased large casserole dish. Spread the meat, pineapple and tomatoes on top. Pour sauce over it. Grate cheese over it. Bake in a preheated oven (200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes until golden brown
7
Drink: cool rosé wine