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

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