Last night I felt like taking the time to cook something a bit more special and I already knew the ingredients, but I just couldn’t find the right recipe… so I ended up writing one myself. :D
I present to you my very own „Geschnetzeltes“ (a dish that kind of works like a baked version of stew / goulash). It has loads of paprika, spices and at least some of the vegetables of the season. I love this dish. Yes, it takes an awful lot of time making it, but you can clean up the kitchen before eating, which makes it a relaxed dinner.
For the Geschnetzelte:
400 gr turkey breast
2 bell peppers
1 spring onion
2 small carrots
For the Sauce:
1 lb tomato pureé
2 small carrots, peeled and grated
3/4 cup grated cheese
1/2 cup almond milk or 1 pack creme fraîche / cream cheese (about 7 oz.)
1 tsp paprika, hot
3 tsp paprika sweet
3 tsp red curry paste
1 tsp garlic
4 tsp basil, dried
Either wash or peel the vegetables for the Geschnetzelte and dice or chop it into thin slices. Important concerning the root vegetables: the thinner you slice it the faster it will be cooked soft. Cut the turkey breast into strips of about two inches length and half an inch height/breadth. Toss turkey and vegetables in a big oven-proof dish and mix it well.
Preheat oven to 350°F top and bottom heat.
To make the sauce simple toss all the ingredients in a bowl and add spices to your liking. Add sauce to the Geschnetzelte until covered well and stir again if necessary. Cover the dish with a lid or tin foil to prevent the turkey from running dry. I bought a reusable baking mat made from silicon which I cut fit to avoid using tin foil.
Let the Geschnetzelte simmer for about 60 to 90 minutes, depending on the root vegetables. If you want to avoid a long baking time precook the root vegetables and reduce the time to about 45 minutes or until the turkey is done.
As always this recipe is up to you and your creativity; the vegetables are replaceable and of course you can choose a milder variation concerning the spices. Please consider that the baking time might vary if you interchange vegetables or meat. This dish goes well with rice or cooked spelt, but that is up to you.
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