The meat and potato lovers in your house are soooo gonna love you! I can see the meat statue they will be erecting in your honor. Post pics! I love meat statues! Who doesn't?
I adapted this from a Cooking Light recipe from 2001. (big surprise, love their stuff). They use canned French Onion Soup in lieu of fresh sliced onion and beef broth. It doesn't have nearly the depth of flavor a fresh onion will bring you....and the sodium, holy cow I get puffy just thinking of it!
I encourage (and I use that term lightly), to serve this dish with mashed potatoes. It makes this dish.
My husband makes the best mashed potatoes ever! I am not sure what he does or how he does it, and I am never going to ask . It's his little corner of the kitchen...you go tater man...I'm happy just being your tater tot...awwwww.
Ingredients
1lb ground turkey - I use 97/3 fat ratio
1/3 cup dry breadcrumbs
1 egg
1 tablespoon olive oil
1 large sliced onion (note sliced, not chopped)
2 cups beef broth
3 tablespoons tomato paste
1/4 cup red wine
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
Directions
Combine ground turkey, breadcrumbs, egg and a little salt and pepper.
Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add patties; cook 3 minutes on each side until browned. (they will not be cooked through, you will finish them in the sauce).
Remove patties from pan; cover with foil to keep warm.
Add one tablespoon of olive oil to the same pan.
Add sliced onion and saute until lightly brown and onions are soft, making sure you scrape up all the bits of yum from the turkey patties.
Add remaining ingredients (broth, tomato paste, red wine and Worcestershire to onion mixture, bring to a simmer.
Add patties back to the pan and simmer for 30 minutes uncovered, until sauce has been reduced by half and patties are completely cooked.
Serve with your husbands favorite mashed potatoes...yummm!
No comments:
Post a Comment