5 servings (serving size: 1 cup turkey mixture and 1 cup noodles)
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)
How to Make It
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.
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.
Cook noodles in boiling water 8 minutes, or until tender. Drain and set aside.
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.
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