Turkey in Sauce

Ingredients

• 1 Onion
• 2 dientes Garlic
• 0.5 Red bell pepper
• Extra-virgin olive oil (A little, for the sofrito)
• Salt (A little for the sofrito and the meat; to taste)
• 1 vasito White wine
• Turkey (The quantity is not specified; the author used turkey)
• Wheat flour (For dredging the meat; quantity not specified)
• Pepper (To taste)
• Oregano (A little)
• Water (A little, enough to partially cover the meat; quantity not specified)
• 0.5 pastilla Chicken bouillon cube (Optional; BIO)

Steps

1. 1

   Heat a little extra-virgin olive oil in a pan. Add the red bell pepper, onion, and garlic, and sauté with a little salt until the vegetables have softened somewhat.

2. 2

   Pour the white wine over the vegetables and let the alcohol evaporate.

3. 3

   Remove the vegetables and set them aside to make the sauce. Blend them until very smooth, then set aside.

4. 4

   Dredge the meat in flour. In the same pot or pan used to make the sofrito, add the floured meat.

5. 5

   Season the meat with salt, pepper, and a little oregano. Stir to combine and cook briefly; the source does not specify how long.

6. 6

   Add a little water, enough to partially cover the meat.

7. 7

   Add the puréed vegetables and mix everything together.

8. 8

   Cook slowly over medium heat until the meat is tender and the sauce is creamy. The source does not specify an exact cooking time.

9. 9

   Serve with potatoes or bread, if desired.

Notes

The quantities of meat, oil, flour, water, and seasonings are not specified. Half a BIO chicken bouillon cube is listed as optional, but the recipe does not explain when to add it. Potatoes or bread are mentioned as accompaniments, not as ingredients in the dish.

Nutrition per serving

• Spanish cuisine
• main course
• turkey
• slow cooking
• sauce
• dairy-free
• optional side dish