John Myers
Contents
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Ingredients
- 1 kg Turkey breast
- 3 tbsp Mustard medium hot
- 20 decagrams Ham, according to taste
- 10 decagrams Cheese (any)
- 2 1-2 onions, 4-5 cloves of garlic chopped
- 20 decagrams Porcini mushrooms fresh or frozen
- 40 decagrams Peeled potatoes
- 1 bunch Herbs chopped basil, rosemary, wild thyme, parsley
- 1 Salt, pepper, cubes of soup or cubes of gravy
- 1 serving Liquid grama
- 500 ml Beef soup or stock
Instructions
- Cut the turkey breast completely open so that it makes a huge schnitzel, season a little with salt and pepper. Brush one side properly with mustard (as you like). Then sprinkle with chopped herbs. Top with ham and cheese alternately. (Can also be shredded - I always put them on top as whole slices).
- Roll up the entire roast and wrap it with the splits. (It's very easy for two). Drizzle the frying pan with liquid grama, add the roast. Fry at about 180 degrees on all sides. Save the gravy. Also coat the oven pan with liquid gram (can also be rapeseed oil). Pour in the roast juice from the searing, pour in a little beef stock. Add the roast. Add the peeled potatoes.
- Fry the roast at approx. 180 degrees for 30 minutes. Water it often. After about 30 minutes, add the remaining ingredients - onion quartered, garlic (you can also use tomatoes or fresh peppers) and mushrooms to the pan. Make sure that all other ingredients are covered with sauce so that it does not get dry.
- Baste the entire roast several times and fry for another 30 minutes at approx. 160 degrees.
- I do not pay attention to the core temperature, but make sure that the roast has been in the oven for a total of 1 hour - that should then fit.
- When the roast is done and the surface is nice and brown - serve. Cut into slices (obliquely - looks better. Add the side dishes - done, meal.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 0.4gProtein: 23.2gFat: 4.1g
