1 (1-pound) turkey tenderloin, cut into bite-size pieces
1 1/4 cups thinly sliced onion
1 (8-ounce) package pre-sliced mushrooms
1/2 cup water
1 tablespoon Dijon mustard
1 (10 1/2-ounce) can beef broth
1/2 cup fat-free milk
1 tablespoon all-purpose flour
1/8 teaspoon pepper
5 cups hot cooked egg noodles (10 ounces uncooked)
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 pan.
Add onion to pan; sauté 8 minutes. Add mushrooms; sauté 3 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 20 minutes.
Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer, stirring constantly, 2 minutes or until thick. Serve turkey and gravy over noodles. Garnish with parsley, if desired.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.