Turkey escalope in paprika-peanut sauce with buttered rice
very easy
25 mins
25 mins
Ingredients
- 2 Onions
- 500 g red peppers
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 4 Turkey escalope (approx. 170 g each)
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Oil
- 1 TEASPOON Sweet peppers
- 400 ml Vegetable broth
- 200 g Whipped cream
- 60 g Peanut kernels (unroasted and unsalted)
- 3 Stem(s) Thyme
- 1 pinch Sugar
- 1 TABLESPOON Lemon juice
- 20 g Butter
Directions
- 1
Onions peel and roughly chop. Clean, halve, wash and cut the peppers into large pieces. Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry. Cut each cutlet into three pieces. Season with salt and pepper
- 2
Heat 2 tablespoons of oil in a frying pan. Fry half of the meat in it for 2-3 minutes on each side, remove. Fry the rest of the meat in 2 tablespoons of oil in the same way
- 3
Add 1 tablespoon of oil to the frying fat. Sauté the vegetables for about 3 minutes. Season with salt, pepper and paprika. Deglaze with stock and cream, bring to the boil and stew covered for 6-8 minutes. Approx. 1 minute before the end of the cooking time add peanuts, except for some for garnishing. Puree the sauce with a blender
- 4
Wash thyme, shake dry and pluck leaves. Put the thyme, except for some garnish, and the meat into the roaster and bring to the boil covered. Season to taste with salt, pepper, sugar and lemon juice. Drain rice. Stir butter into the finished rice. Arrange meat, sauce and rice on plates. Sprinkle with peanuts and thyme
Nutrition Facts
800 kcal
49 g
42 g
51 g
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