11 January 2010


This is another Taste of Home recipe. I actually tried it over two years ago, but I didn't write anything down about it and therefore, don't remember much about it. I ran across it again recently and decided to treat it as a new recipe. It was good, but I will make a few changes the next time I make it. Here is my amended recipe.

Tasty Turkey and Mushrooms

Ingredients:
2 cloves garlic, minced
1 tbsp olive oil
1 lb. boneless skinless turkey breast, cut into strips
1 cup reduced-sodium beef broth
2 tbsp tomato paste
8 oz. sliced fresh mushrooms
¼ tsp salt
Cooked rice or egg noodles (optional)

Directions:
In a large nonstick skillet, saute garlic in oil until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the mushrooms to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Add tomato paste, broth, and salt. Return turkey to the pan and heat through. Serve over rice or egg noodles.

Note: If sauce is too runny, combine 1 tsp cornstarch and 1 tsp beef broth and add to pan. Stir and cook until sauce thickens.

Makes 4 servings.


The original recipe called for butter instead of olive oil. But I always use olive oil for sauteing veggies, so I used that. The original recipe also said to add the broth, tomato paste, and mushrooms all at once. I made it that way, and it took a long time for the mushrooms to get soft; longer than the 3-5 minutes it said it would take. I think it will work better next time to saute the mushrooms first, then when they are soft, add the broth and tomato paste. I also reduced the amount of broth because I thought the sauce was too thin. As mentioned in the note above, I added cornstarch to it to thicken it. Otherwise it would have just run all over the plate.

Before I made it, I wasn't sure if I should serve this dish over something, like rice or pasta, or if it was a stand-alone dish. The recipe didn't have any serving suggestions. So I served it alone with Mashed Potatoes with Spinach on the side. After eating, I think it would be good served over egg noodles, and maybe even rice. I'll use the noodles next time.

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