Recipe by Amberngriffinco
Low fat , under 25 minute recipe.. Freezes WELL TOO if you make your own 'tv dinners' Uses turkey breast to bring fat down and ground round to add moistness and flavor. Good with roasted veggies.
Top Review by smellyvegetarian
This is really good, really fast, and made for a great comfort dinner on a cold, rainy night. I used all ground turkey (I don't eat beef) and it worked out fine for our tastes. Similarly I used double strength vegetable broth (1.5 cubes total in the same amount of liquid called for)instead of the french onion soup. I will say we didn't wait until the liquid reduced to 3/4 c; it looked like that was going to take a while and we were hungry LOL. The extra liquid was no biggie, we just poured it over our potatoes. I also threw in a small can of sliced mushrooms, which were a nice addition. Served with Recipe #20272 and some steamed broccoli, and made for My 3 Chefs 2008.
- 3⁄4 lb ground turkey breast
- 1⁄4 lb ground round
- 1⁄3 cup dry breadcrumbs
- 2 large egg whites
- cooking spray
- 3⁄4 cup water
- 3 tablespoons tomato paste
- 2 tablespoons madeira wine or 2 tablespoons dry sherry
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon fresh ground black pepper
- 10 1⁄2 ounces condensed French onion soup (such as Campbell's)
Directions See How It's Made
- Combine first 4 ingredients. 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 and cook 6 minutes or till browned, turning after 3 minutes. Remove and keep warm.
- Stir in water and remaining ingredients, bring to a boil then add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 of a cup (about 10 min).
- Serving size: 1 patty w/ 2 Tablespoons sauce (210 calories, 5.9g fat <2g sat>, 27.4g protein, 10mg carb, 64mg choles, 2.4mg iron, 621mg sodium).