Thanksgiving recipe vinegar turkey steak
The sweetness of pumpkin and the unique aroma of sage add flavor to the turkey steak.
A serving of vinegared turkey steak provides almost half of the beta-carotene, selenium, niacin, and vitamin B6 we need daily.
Ingredients: 454 grams of turkey steak, 2 tablespoons of flour, 2 tablespoons of olive oil, 336 grams of butternut squash (pecan squash), cut into 1 cm cubes, 2 teaspoons of sugar, 60 ml of Italian aged black vinegar, 1/ 2 teaspoons, 1/2 teaspoon of sage leaves, 2 red apples (unpeeled), cut into thin, 1 teaspoon of corn flour (mix with 1 tablespoon of water) Production method: 1.
Cover the turkey steak with flour on both sides and shake off the excess flour.
Add olive oil to the pot and heat over medium heat.
Add turkey steak and fry on each side for 1 minute until golden brown and freshly cooked.
Add the pumpkin to the pot, sprinkle with sugar, and cook for 3 minutes until slightly golden.
Add vinegar and cook for another minute.
Inject 300 ml of water, salt and sage leaves. After boiling, reduce the heat to low heat, add apples, cover and cook for 2 minutes, until the pumpkin and apples become soft.
Stir in the corn mash and cook for 1 minute until the mash is thickened.
Return the turkey to the pan and cook on low heat for 1 minute until it is hot and serve.