Skillet Turkey Sauerbraten
Ingredients 1 tablespoon vegetable oil 4 turkey cutlets (1 pound total) 3/4 cup frozen chopped onions, thawed and drained 1/2 cup frozen sliced carrots, thawed 1 cup beef broth 1/4 cup dry red wine 1/4 cup crumbled ginger cookies 2 tablespoons red-wine vinegar 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup reduced-fat sour cream 2 teaspoons all-purpose flour 1/2 package thin noodles 2 tablespoons dried parsley
Directions 1. Heat oil in large nonstick skillet over medium heat. Working in batches if necessary to avoid crowding skillet, add turkey cutlets to skillet; cook 30 seconds on each side. Remove to platter.
2. Add onions and carrots to skillet; saut¿ 2 to 3 minutes or until tender. Add beef broth, red wine, cookies, vinegar, ground ginger, salt and pepper. Bring to a boil.
3. Return turkey to skillet. Reduce heat; cover and simmer 2 to 3 minutes.
4. Meanwhile, combine sour cream and flour in small bowl.
5. Remove turkey to platter. Add sour cream mixture to skillet; cook, stirring, 1 to 2 minutes or until thickened.
6. Meanwhile, cook noodles according to package directions. Drain. Toss with the dried parsley.
7. Spoon sauce over turkey. Serve with noodles. Makes 4 servings.
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