1. rinse potatoes and make in water about 20 min.
Rinse the potatoes, remove the skin and cool.
2. clean broccoli, rinse and divide into roses. Remove peel from onion and garlic, chop finely. Rinse sage and pluck leaves. Cut half into strips.
Drain mozzarella and cut into 4 slices. Rinse and dry meat. Cut a pocket in each and fill each with 1 slice of mozzarella and bacon. Pin the opening with wooden skewers. 4.
Cut potatoes into quarters lengthwise. Heat 2-3 tbsp oil in a large frying pan. Roast potatoes for about 10 minutes until crispy brown. Season with salt and pepper.
In the meantime, heat 1 tbsp. oil in a medium frying pan. Roast meat in it for 5-6 min. on each side. Season with salt and pepper.
Steam broccoli in a little boiling salted water with the lid closed for about 8 minutes until tender. Keep potatoes and meat warm. Heat 1 tbsp oil in the dripping from the meat. Sauté onion, garlic and sage strips in it. Add paradeis pulp and sauté. Extinguish with chunky tomatoes and whipped cream and let it boil. Season with bell pepper, paprika, salt and sugar. Boil the sauce for about 5 minutes on low heat.
Clean, rinse and core the tomatoes. Then remove the seeds and finely dice the flesh. Arrange turkey steaks, broccoli, potatoes and tomato sauce. Sprinkle the diced tomatoes on top and garnish with
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