Ragú is a stew that is characterized by stewing the flesh in its own juices. However, not all ragús are meat, so you can also do fish. Traditionally, Ragú was made as a lamb, however, as we say, today we use several types of fish and meats to make it. There are meats or fish that do not need so much cooking time, as is the case of the turkey ragu, that when using turkey breast its cooking point is lower and we can have a great stew in a short time. TEMPOTO All ragu usually use Potato, but in this case we have added it to make it more complete, decrease the amount of meat and make a less fatty stew, since turkey meat contains essential amino acids for our body, little fat and cholesterol content, making it a Ragú less caloric than those made with other meats. In Recipesgatis we have everything prepared to start with the turkey ragú recipe. Lets go for her!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make turkey ragú: |
| 2 carries 1 onion 2 cloves of garlic 1 small red pepper 2 medium tomatoes 700 grams of turkey breast 1 teaspoon of sweet paprika 100 milliliters of wine from Jerez 3 medium potatoes 1 liter of chicken broth 75 grams of frozen peas 1 laurel leaf 7 tablespoons of olive oil 1 pinch of salt 1 pinch of newly ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make turkey ragú:
1. Prepares the vegetables first, so that the carrots peel and cut them into very finite slices so that they are hard. Peel the onion and cut it into pieces. Also cut into cubes the red pepper removing the seeds from the interior. Peel the garlic and sheet teeth. Booking.
2. Peel the tomatoes, remove the seeds from the interior and crush with the help of a blender. Booking.
Trick: To peel the tomatoes easily make a cross cut and leave them in boiling water for a few seconds, the skin will go practically alone.
3. Trocea the breast and add a little salt and pepper.
Trick: this time we have used breast for turkey ragu, but you can use other turkey parts.
4. In a wide pot, put the tablespoons of olive oil and over strong heat, the pieces of breast on all sides. Place the breast on a separate plate and reserve.
5. Lower the fire and in the same oil that you have gold the turkey sauté the carrots, onion, pepper and garlic. It will take you about 8 minutes. Go around with a spoon from time to time so that they cook evenly and do not burn. When adding garlic, there is a really delicious turkey ragú, but you can always remove the ingredient from the recipe if you wish.
6. Incorporates the crushed tomato and sauté about 4 more minutes. You can also make turkey ragú with mushrooms by adding laminated mushrooms at this point.
7. Add the teaspoon of sweet paprika and take a quick turn with the spoon. And to give a touch of flavor different to turkey ragu, use spicy paprika.
8. It is time to add the wine. Let alcohol evaporating for about 4 more minutes.
9. Peel the potatoes, lavas, cut it into regular pieces and incort them to the ragú. Go around with the spoon until they take a little color.
10. Add the chicken broth so that it completely covers all potatoes. If necessary, add a little more of the liter indicated in the ingredients.
Trick: If you do not have chicken broth you can use the same amount of water and add a concentrated chicken broth pill.
11. incorporates frozen peas, laurel and turkey breast you had reserved. Try the broth to assess whether it is necessary to add more salt or not.
12. Cover and let it cook over low heat for 30 minutes or until the potatoes are tender. It serves right away or let stand, because in rest time it will further take the flavors of all ingredients. Now that you know how to do turkey ragú, encourage yourself to try it and don forget to tell us what you think of the recipe. You can accompany it with boiled rice or a spinach salad. And if you want to learn how to prepare the traditional stew, consult the recipe of Ragú de Cordero.
