Turkey with golden onion gravy <r t>
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable Oil |
| 1 | pounds | Ff Skinless Turkey Breast Tenderloin, Cut In Bite Size Pcs |
| 1¼ | cup | Thinly Sliced Onion |
| 8 | ounces | Sliced Mushrooms |
| ½ | cup | Water |
| 1 | tablespoon | Dijon Mustard |
| 10½ | ounce | Lowfat Beef Broth |
| 10 | ounces | Uncooked Medium Egg Noodles |
| ½ | cup | Nonfat Milk |
| 1 | tablespoon | All-Purpose Flour |
| ⅛ | teaspoon | Pepper |
| Chopped Fresh Parsley, Optional | ||
Directions
Heat oil in a large nonstick skillet over medium-high heat; add turkey.
Saute 6 min or until browned. Remove turkey from skillet, and set aside.
Add onion to skillet; saute 8 min. Add mushrooms; saute 3 min or until tender. Add water, mustard, and broth; stir well. Return turkey to skillet, and bring to a boil. Cover, reduce heat, and simmer 20 min.
Cook noodles in boiling water 8 min or until tender. Drain; set aside.
Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer 2 min or until thick, stirring constantly. Serve turkey and gravy over noodles; garnish with parsley, if desired.
Yield: 5 servings Serving Size: 1 C turkey mixture and 1 C noodles Prep Time: 15 min Cooking Time: 40 min This was very good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 374⅗, Fat 5.7g, Carb 48.9g, Fib 2.9g, Pro 34.4g, Sod 259mg, CFF 13.3%.
Recipe by: Cooking Light, April 1997 Posted to Digest eat-lf.v097.n095 by Reggie Dwork <reggie@...> on Apr 08, 1997