John Myers
Contents
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Ingredients
- 3 Red peppers
- 100 ml Milk
- 100 ml Vegetable stock
- 0,5 medium Onion
- 1 tbsp Tomato paste
- 1 tbsp Marjoram
- 1 tsp Sugar
- 1 tbsp Sweet paprika powder
- 1 tsp Honey
- 1 tsp Fresh parsley
- Chili powder
- Salt
- Pepper from the grinder
- Sunflower oil
- Food starch
- 3 Turkey steaks
Instructions
preparation
- Cut the onion and peppers into large cubes. Heat some sunflower oil in a saucepan and sauté paprika and onions in it. Add tomato paste, paprika powder and sugar, stir to deglaze with vegetable stock and milk.
- Add majoran, chilli (as desired), honey. A little salt and pepper, use a hand blender to thoroughly puree the now soft paprika pieces. Let the pureed sauce simmer for 5 minutes over low heat. To get a finer sauce, the pureed measure is emptied through a kitchen sieve. Now we have a skinless sauce or pieces of meat from the peppers.
- If the consistency is too thin for you, simply dissolve some cornstarch in water and stir it into the paprika sauce, let it boil briefly and the sauce is bound. If necessary, season with salt and pepper and add the freshly cut parsley.
- Preheat the oven to 100 ° C. Heat a pan strongly, season turkey steaks with salt, pepper and paprika powder. Sear the steaks on both sides and finish cooking them on a rack in the oven.
- With a mashed potato and a cucumber salad, the sauce also goes well with a pork tenderloin.
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 8.7gProtein: 2.1gFat: 1.1g
