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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Turkey Mushroom Stew
Yield: Makes 4 servings
Ingredients:
1
pound turkey cutlets, cut into 4X1-inch strips
1
small onion, thinly sliced
2
tablespoons minced green onion
8
ounces mushrooms, sliced
1
cup half-and-half or milk
2
to 3 tablespoons all-purpose flour
1
teaspoon salt
1
teaspoon dried tarragon
Black pepper
1/2
cup frozen peas
1/2
cup sour cream
Puff pastry shells
Preparation:
1.
Layer turkey, onion, green onion and mushrooms in slow cooker. Cover; cook on LOW 4 hours.
2.
Remove turkey and vegetables to serving bowl. Combine half-and-half, flour, salt, tarragon and pepper until smooth. Stir into slow cooker. Return turkey and cooked vegetables to slow cooker. Stir in peas. Cover; cook on HIGH 30 to 45 minutes or until sauce has thickened and peas are heated through.
3.
Stir in sour cream just before serving. Serve in puff pastry shells.
This recipe appears in:
Stews
