From Paulette Vickery's Recipe Collection

BB: MOCK BEEF BURGANDY

main dish, poultry

1 lb turkey cutlets
1/2 cup flour to coat
1 tablespoon nonfat chicken broth
2 teaspoon minced garlic, in a jar
20 each pearl onions
1/2 teaspoon dried thyme
1 each bay leaf
1 tablespoon worcestershire sauce
1 cup beef broth
1 1/2 cup red wine
1 cup whole fresh mushrooms
1 each egg beater

Cut turkey cutlets into small pieces. Dip in egg beater, then in flour. Brown in chicken broth. Add garlic and onion and cook until lightly browned. Add all other ingredients accept mushrooms and cover and cook 30 minutes. Add mushrooms and cook an additional 30 minutes. Serve over steamed rice or pasta. Per serving: fat 1.3 G, cholesterol 49 MG, fiber 1 G, calorries 174, 7 percent from fat, protein 22 G, carbohydrate 17 G, sodium 274 MG.

Yield: 6 servings





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