Mock beef burgundy - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey cutlets, cut in small pieces |
| ½ | cup | Flour to coat |
| 1 | teaspoon | (to3) fatfree chicken broth |
| 2 | teaspoons | Minced garlic |
| 20 | smalls | Pearl onions |
| ½ | teaspoon | Dried thyme |
| 1 | each | Bay leaf |
| 1 | each | Tb Worcestershire |
| 1 | cup | Beef broth |
| 1½ | cup | Red wine or cooking wine |
| 1 | cup | Whole fresh mushrooms |
| ¼ | cup | Egg Beaters |
Directions
Dip turkey in Egg Beater, then in flour. Brown in chicken broth. Add onion and Per serving: 174 cal., 1.3g fat, 49mg chol., 1g fiber, 22g pro., 17g carb., 274 Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95