Turkey steaks au gratin with curry cream

Name: Turkey steaks au gratin with curry cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 red onions; 4 thin turkey escalopes (approx. 150 g each); 1 (approx. 600 g) Pointed cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Curry; 2 TEASPOONS Flour; 100 g Whipped cream; 1 TEASPOON Chicken broth; 100 g grated gouda

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 red onions
4 thin turkey escalopes (approx. 150 g each)
1 (approx. 600 g) Pointed cabbage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Curry
2 TEASPOONS Flour
100 g Whipped cream
1 TEASPOON Chicken broth
100 g grated gouda

Directions

1
Peel onions and cut them into thin slices. Wash the meat, dab dry and cut into thirds. Clean, wash and cut cabbage into strips.
2
Fry escalopes in hot oil for about 2 minutes on each side. Season with salt and pepper and remove.
3
Fry the onion slices in hot frying fat. Dust with curry and flour and sauté until light brown. Approx. 3⁄8 l Stir in water, cream and stock. Bring everything to the boil and simmer for about 2 minutes. Add cabbage and steam for about 5 minutes.
4
Season to taste with salt and pepper.
5
Divide cabbage and meat into four small or one large casserole dish. Pour sauce over it and sprinkle with cheese. Grill under the preheated grill of the oven for 3-4 minutes until golden brown. Flatbread tastes good with it.