1 teaspoon of salt as a seasoning for taste, divided
1 pound of steak sliced turkey tenderloin
2 tablespoons of divided extra-virgin olive oil
1/2 large and sliced sweet onion
1 cut red bell pepper
1 yellow and sliced bell pepper
1/2 teaspoon of Italian seasoning
1/4 teaspoon of ground black pepper
2 teaspoons of red wine vinegar
1 (fourteen-ounce) can of fire roasted crushed tomatoes
An adequate amount of chopped fresh parsley and basil for garnish (optional)
Place a non-stick skillet over medium to high heat then add in one tablespoon of oil.
Add a half teaspoon of salt for taste over the turkey and once the oil in the skillet is hot, add in half the turkey and cook for about one to three minutes, flip and cook for an additional one to two minutes until it becomes brown in color.
Once cooked, take out of the heat, tent with an aluminum foil to keep warm.
Add the rest of the oil to the skillet, decrease the heat to medium and cook the rest of the turkey with the same process.
Next, add in other ingredients like the onion, bell peppers and the remaining half teaspoon of salt to the non-stick skillet, cover the skillet and cook for about five to seven minutes until the onions and pepper becomes soft.
Don’t forget to stir periodically.
Next, increase the heat to medium-high then add some sprinkles of Italian seasoning and pepper.
Cook for about thirty minutes with a regular stir until the herbs become fragrant. Add in the vinegar then cook for an additional twenty minutes until a reasonable amount evaporates.
Add in the tomatoes and simmer with a consistent stir.
Next, add in the cooked turkey with its juice and simmer for about one to two minutes over reduced heat and regular stirring.