Turkey steak with mashed potatoes and orange sauce

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 621, total fat 20 G., saturated fats 8 G., proteins 49 G., carbohydrates 63 G., fiber 9 G., cholesterol 115 mg, sodium 851 mg, sugar - G.

Pan-fry the turkey and serve it with a delicious, spicy onion sauce. Use natural cutlets—turkey fillets cut into manageable steaks. They'll take about 4 minutes per side to cook. To infuse the neutral turkey breast with vibrant flavors, warm it in a prepared sauce made with onions, orange juice, and ancho peppers, along with honey and cream. The peppers aren't too hot and will complement the citrus flavors beautifully. Serve with sweet potato purée.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg sweet potato (about 4 medium tubers)
0.7 kg natural turkey cutlets
2 tablespoons ground ancho pepper
2 tbsp. l. olive oil
1 large Spanish onion, halved and sliced into 0.5cm thick half rings.
2 tsp ground cumin
1 cup lightly salted chicken broth
0.5 cups heavy cream
2 tablespoons of honey
1.5 tsp Dijon mustard
0.5 tsp. grated orange zest
3 tablespoons freshly squeezed orange juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, sweet potato, Orange juice, cream, Dijon mustard, ancho pepper, cumin, honey

Cooking the dish according to the recipe:

Pierce the sweet potato with a fork, place it in a microwave-safe bowl, and microwave until soft, about 20 minutes. Cut the potatoes in half and scoop out the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
Meanwhile, pat the turkey dry with paper towels and sprinkle with 1 tablespoon of ground anchovy and 1 teaspoon of salt. Heat the olive oil in a large cast-iron skillet over medium heat. Add the turkey and cook until golden brown, 3-4 minutes per side. Transfer to a plate.

Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until golden brown around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon ancho and cumin; cook for 30 seconds.
Add the broth, heavy cream, honey, mustard, orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and heat through for 1 minute. Serve with mashed sweet potatoes.

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