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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup all-purpose flour
2 tsp. fresh parsley, minced
1-1/2 lb. turkey tenderloins, cubed
2 tbsp. olive or vegetable oil
1/2 cup chicken broth
1 cup sliced fresh mushrooms
1 md. onion, chopped
4 cloves garlic, minced
1/2 md. green pepper, chopped
1 can (14-1/2 oz.) beef broth
3/4 cup tomato purée
1/2 tsp. dried thyme
1/2 tsp. rosemary
1 bay leaf
1/4 tsp. salt
1/8 tsp. pepper
Hot cooked fettuccine or spaghetti
Parmesan cheese (optional)
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Directions:
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Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil; remove with a slotted spoon and set aside. In the same skillet, combine chicken broth, mushrooms, onion garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato purée and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency. Add turkey; heat through. Remove the bay leaf. Serve over pasta; sprinkle with cheese if desired.
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