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Mock Beef Burgundy

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  Turkey cutlets 1 Pound
  Flour 1⁄2 Cup (8 tbs) (For Coating)
  Fat free chicken broth 3 Teaspoon
  Minced garlic 2 Teaspoon (In A Jar)
  Pearl onions 20 Small
  Dried thyme 1⁄2 Teaspoon
  Bay leaf 1
  Worcestershire sauce 1 Tablespoon
  Beef broth 1 Cup (16 tbs)
  Red wine/Cooking wine 1 1⁄2 Cup (24 tbs)
  Whole mushrooms 1 Cup (16 tbs) (Fresh)
  Egg beaters 1

Cut turkey cutlets in small pieces.
Dip in Egg Beater and then in flour.
Brown in chicken broth.
Add garlic and onions, and cook until lightly browned.
Add all other ingredients except mushrooms and cover, cooking 30 minutes.
Add mushrooms and cook an additional 1/2 hour.
This is good over steamed rice or pasta.

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Mock Beef Burgundy Recipe