Turkey with Golden Onion Gravy
Turkey is even leaner than chicken, does not contain hormones, and the leftovers are great for sandwiches the next day.
- 2 teaspoons vegetable oil
- 1 pound turkey tenderloin, cut into bite size pieces
- 1 1/4 cups thinly sliced onion
- 1 (8 oz.) package pre-sliced mushrooms
- 1/2 cup water
- 1 tablespoon Dijon mustard
- 1 (10 oz.) can beef broth (you can substitute chicken)
- 10 oz. uncooked egg noodles
- 1/2 cup skim milk
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- Chopped fresh parsley
- Heat oil in non-stick pan over medium-high heat, and then add turkey.
- Sauté six minutes or until browned. Remove turkey from skillet and set aside.
- Add onion to skillet and sauté eight minutes. Add mushrooms; sauté three minutes or until tender.
- Add water, mustard, and broth. Stir well. Return turkey to pan and bring to a boil.
- Cover, reduce heat and simmer for twenty minutes.
- Cook noodles in boiling water eight minutes or until tender. Drain and set aside.
- Combine milk, flour, and pepper, mix well. Add to turkey mixture.
- Simmer two minutes or until thick, stirring constantly.
- Serve turkey and gravy over noodles; garnish with parsley, if desired.