Turkey Breast Steaks, Prune Gravy, Red Cabbage - onion

Method

• Peel and coarsely chop the onion.
• Put it in a pan with the butter over medium heat and let it soften.
• Scrub and dice the carrot and celery and add to the onion.
• Let the vegetables cook until soft and lightly colored.
• Stir in the flour and let it turn pale golden, then chop the prunes and add them with the thyme and the bay leaves.
• Immediately pour in the Marsala and stock.
• Decrease the heat to a simmer and let bubble quietly for twenty minutes.
• To prepare the turkey steaks, melt the butter in a large, shallow pan.
• Season the steaks with salt, black pepper, and the thyme leaves (dont skip the thyme).
• 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.
• They should take about eight minutes, depending on their thickness.
• Remove to warm plates and serve with the hot prune sauce and the red cabbage that precedes.