Ingredients: serves 4
1 1/3 lb/60 dkg. boned turkey breast, 1 level teaspoon salt, 1/4 teaspoon ground black pepper, 2 2/3 oz/8 dkg smoked bacon, 2 small onions (3 tablespoon onion cream), 5 large tomatoes, 8-10 large plump green peppers, 5 eggs, 2 tablespoon all-purpose flour, 4 tablespoon cooking oil, 1 teaspoon quality paprika, 17 1/2 oz/5 dl meat stock (can use beef or chicken bouillon cubes) or 1 taspoon food seasoning diluted in 17 1/2 oz/5 dl water, 1 tablespoon mild Red Gold, 1/2 taspoon hot Red Gold
Cut the turkey breast against the grain into 4 large pieces and pound them into thin rectangular slices, taking care not to tear them. Sprinkle with salt and pepper and set aside. Dice the bacon small, put into a pot and, stirring, render the fat from it. Peel and mince the onions fine and sauté half of it (or half the
onion cream) with the bacon until translucent. Remove the seeds from the peppers and cut out the stems from the tomatoes. Dice 1 pepper and 1 tomato into small cubes and quick fry them in the bacononion mixture for about 1-2 minutes. Pour in the beaten eggs, salt lightly, and stirring, cook until it starts to jell. Divide the mixture among the turkey slices lengthwise in a thick row. Roll up the meat and secure with cooking twine or thick thread. Salt lightly, dredge the turkey rolls in flour, and precook them in hot oil, turning them on all sides. Set aside. In the leftover oil, quick fry the remaining onion (onion cream) and tomatoes diced into 1/3”/1 1/2 cm cubes. Remove the pan from the heat, sprinkle in the paprika and pour in the meat stock or water and crumble in the bouillon cubes. Season with both paprika creams and place the filled turkey rolls on top. Stew on low heat for about 30 minutes. About 10 minutes before it is ready, add the remaining diced (3/4”-1“/ 2-2 1/2 cm) peppers. Remove the meat from the pot and remove the twine. Slice at an angle and serve with the lecsó
vegetables around it.
Preparation time: 1 hour 35 minutes
Calories per serving: 378
Skill: Not easy to prepare