John Myers
Contents
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Ingredients
for the meat
- 2 Turkey legs
- Salt pepper
- Sweet paprika
- Hot peppers are hot
- 2 Garlic cloves
for the vegetables
- 1 kg Waxy potatoes
- 400 g Brown mushrooms
- 3 Carrots
for the sauce
- 1 tbsp Olive oil
- 2 Onions
- 1 tbsp Tomato paste
- 500 g Chopped tomatoes
- 1 tbsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika powder, noble sweet
- 1 pinch Sugar
- 1 shot Red wine
- 200 ml Beef or poultry broth
Instructions
- Wash and dry the turkey legs and season with salt, pepper and paprika on all sides.
- Peel and halve the garlic.
- Fry the turkey legs with the garlic in a large pan with a little oil.
- Then put the meat in a baking dish and place in the preheated oven at 200 ° top / bottom heat for 20 minutes.
- Meanwhile, prepare the vegetables and sauce.
- Peel and slice the onions.
- Peel the potatoes and carrots and cut into wedges or sticks.
- Clean and chop the champingnons.
- In the same pan, heat the olive oil and then sauté the onions for 2 - 3 minutes.
- Add the mushrooms and sauté them too.
- Add the tomato paste and the sugar to the pan and toast briefly.
- Deglaze with the broth and red wine and add the chopped tomatoes.
- Season with salt, pepper, paprika powder and oregano and simmer for 5 minutes.
- Take the casserole dish with the meat out of the oven, remove the meat and set it aside for a moment.
- Put the potatoes and gulls in the baking dish and lightly salt (approx. 1 teaspoon)
- Place the fried turkey legs on the vegetables.
- Spread the tomato sauce evenly.
- Bake in the oven on the middle rack for approx. 60 - 60 minutes.
- TIP: The potatoes need different lengths of time, depending on the variety, prick with a fork to see if they are soft.
- Remove from oven and serve.
