2 tsp Vegetable Oil
1 lb Ff Skinless Turkey Breast Tenderloin, Cut In Bite Size Pcs
1 1/4 cup Thinly Sliced Onion
8 oz Sliced Mushrooms
1/2 cup Water
1 tbsp Dijon Mustard
10 1/2 oz Lowfat Beef Broth
10 oz Uncooked Medium Egg Noodles
1/2 cup Nonfat Milk
1 tbsp All-Purpose Flour
1/8 tsp Pepper
Chopped Fresh Parsley, Optional
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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@reggie.com>
NOTES : Cal 374.6, 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@reggie.com> on Apr 08, 1997
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