Mock Beef Burgundy
|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|
|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)|
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.