John Myers
Contents
show
Ingredients
- 1 kg Turkey breast fillet
- 250 g Minced meat
- 1 Carrot
- 1 Red peppers
- 250 g Spinach leaves
- 2 Garlic cloves chopped
- 5 Chopped walnuts
- 1 Leek halved lengthways and cut
- 2 Onion white
- 70 g Tomato paste
- 1 L Red wine light
- 1 L Vegetable broth
- 2 cl Vegetable oil
- 1 shot Soy sauce
- 1 shot Maple syrup
- 0,5 tsp Lovage
- 0,5 tsp Dried mugwort
- 4 Cloves
- Salt
- Pepper
Instructions
- Clean the vegetables and use the cleaning waste to make a vegetable stock.
- Wash the turkey breast and cut into a large roulade with two opposite cuts. (possibly have the butcher do it)
- Peel the bell pepper and cut it into strips, which are used for frying.
- Then top the roulade with the minced meat, top it with the leaf spinal, chopped walnuts, leek and garlic and wrap it with sausage rope to form a roll roast.
- Heat the vegetable fat in the roasting pan and fry the roast, seasoned with salt, pepper, mugwort and lovage with the quartered onions and the paprika strips as well as carrot pieces, then braise the tomato paste, deglaze with red wine and bring to the boil with 3/4 l of the stock. Cover and braise the whole thing for 1 1/2 hours over medium heat, if necessary. add some broth.
- Season the sauce with salt and pepper and add maple syrup and soy sauce to taste.
- Wrap the finished roast tightly with household foil and then cut it into slices, so that the very nice cut image is preserved.
- Thuringian dumplings go well with it!
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 1.2gProtein: 8.4gFat: 2.5g
