Turkey steaks to Puszta

Name: Turkey steaks to Puszta
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 300 g Leeks (leek); 1 red, yellow and orange peppers; 1 Onion; 6-8 small thick turkey escalopes (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 350 ml Gypsy sauce; 250 g Whipped cream; 300 g Noodles (e.g. rolled mussels); 1/2 bunch Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

300 g Leeks (leek)
1 red, yellow and orange peppers
1 Onion
6-8 small thick turkey escalopes (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
350 ml Gypsy sauce
250 g Whipped cream
300 g Noodles (e.g. rolled mussels)
1/2 bunch Parsley

Directions

1
Clean, wash and slice the leek. Clean, wash and cut the peppers into strips. Peel and chop the onions. Wash the meat and dab dry with kitchen paper.
2
Season with salt, pepper and paprika. Mix gypsy sauce and cream. Put the meat into an ovenproof dish. Mix the vegetables and spread over the meat. Pour gypsy sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven: 175 °C) for 1 3/4 hours.
3
Put the pasta in plenty of boiling salted water. Cook for about 13 minutes. In the meantime wash parsley, dab dry and chop finely. Pour the noodles into a sieve, rinse and drain briefly. Take the casserole out of the oven and serve sprinkled with parsley.
4
Add the noodles separately.