Turkey Breast Steaks, Prune Gravy, Red Cabbage

• an onion
• a thick slice of butter
• a small carrot
• a rib of celery
• all-purpose flour 2 tablespoons
• soft, pitted prunes 7 ounces (200g)
• a few sprig of thyme
• bay leaves 2
• dry Marsala scant 1 cup (200ml)
• light stock or, at a push, water 2 cups (500ml)
• a little butter
• turkey steaks 4, about 4 ounces (125g) each
• a few leaves of thyme

1. Peel and coarsely chop the onion.
2. Put it in a pan with the butter over medium heat and let it soften.
3. Scrub and dice the carrot and celery and add to the onion.
4. Let the vegetables cook until soft and lightly colored.
5. Stir in the flour and let it turn pale golden, then chop the prunes and add them with the thyme and the bay leaves.
6. Immediately pour in the Marsala and stock.
7. Decrease the heat to a simmer and let bubble quietly for twenty minutes.
8. To prepare the turkey steaks, melt the butter in a large, shallow pan.
9. Season the steaks with salt, black pepper, and the thyme leaves (dont skip the thyme).
10. When the butter sizzles, lay the steaks in the pan and let them color on the underside before turning them over and continuing over gentle heat until tender.
11. They should take about eight minutes, depending on their thickness.
12. Remove to warm plates and serve with the hot prune sauce and the red cabbage that precedes.

onion, butter, carrot, celery, flour, thyme, bay leaves, marsala, light stock, butter, turkey, thyme

Taken from www.epicurious.com/recipes/food/views/turkey-breast-steaks-prune-gravy-red-cabbage-381510 (may not work)