Turkey with Golden Onion Gravy

Don't think of Dijon mustard as just a spread; it's far more versatile. Here it rounds out the flavor of the onion gravy. Serve this dish with steamed zucchini, yellow squash, or carrots.
5 servings (serving size: 1 cup turkey mixture and 1 cup noodles)


+ Add To Shopping List
2 teaspoons vegetable oil
1 pound turkey tenderloin, cut into bite-size pieces
1 1/4 cups thinly sliced onion
1 (8-ounce) package presliced mushrooms
1/2 cup water
1 tablespoon Dijon mustard
1 (10 1/2-ounce) can beef broth
10 ounce uncooked medium egg noodles
1/2 cup skim milk
1 tablespoon all-purpose flour
1/8 teaspoon pepper
Chopped fresh parsley (optional)


1. Heat oil in a large nonstick skillet over medium-high heat; add turkey. Sauté 6 minutes, or until browned. Remove turkey from skillet and set aside.

2. Add onion to skillet; saute 8 minutes. Add mushrooms; saute 3 minutes, 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 minutes.

3. Cook noodles in boiling water 8 minutes, or until tender. Drain and set aside.

4. Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer, stirring constantly, 2 minutes, or until thickened. Serve turkey and gravy over noodles; garnish with parsley, if desired.

Created date

October 2003