MUSHROOM STEAK
Usually, I'd make this dish in the oven. But when I knew I wouldn't have time for it to bake one night, I let it simmer all day in the slow cooker and had great results. The leftovers are wonderful! -Sandy Pettinger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 265 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
TURKEY SALISBURY STEAK
Reminds me of the old school days lunch. YUM! Ground turkey is mixed and then formed into patties which are baked and served with a mushroom gravy.
Provided by Sharon Angel
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat.
- Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16 g, Cholesterol 86.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 20.5 g, SaturatedFat 2.6 g, Sodium 855.7 mg, Sugar 2.3 g
TURKEY STEAKS WITH PROSCIUTTO AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the turkey steaks between sheets of plastic wrap and pound them evenly, with a meat pounder or flat mallet without breaking the flesh, until the fillets are about 1/4-inch thick.
- Sprinkle with salt and pepper. Dredge lightly in the flour and shake off the excess.
- Heat the oil in a nonstick skillet large enough to cook the turkey pieces in one layer. Scatter the mushrooms around the turkey and cook over high heat about 2 minutes or until golden brown on one side. Turn the turkey and cook about one minute more on the other side. Remove the turkey and the mushrooms and place on a warm platter. Keep warm.
- In the same skillet, without removing the oil, saute the prosciutto briefly, about 15 seconds. Add the butter and garlic clove to the pan. Return the turkey and the mushrooms to the pan along with any juices that have accumulated around the turkey. Place a slice of prosciutto over each.
- Sprinkle the sage over the prosciutto and pour the Marsala into the pan. Cover and cook for about one minute.
- Remove and serve immediately. Spoon equal portions of the broccoli rabe dish onto four warm serving plates. Top each serving with the turkey and mushrooms. Pour the sauce over and sprinkle with parsley.
TURKEY STEAKS WITH MUSHROOM GRAVY
Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)
Provided by justcallmetoni
Categories Turkey Breasts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
- Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
- Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
- Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
- A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.
Nutrition Facts : Calories 233.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 69.3, Sodium 214.9, Carbohydrate 11.4, Fiber 1.4, Sugar 5.7, Protein 31.5
SALISBURY STEAK WITH MUSHROOM GRAVY
This recipe is a simple, yet flavorful comfort food; the perfect meal to enjoy weeknights! VIDEO https://youtu.be/vAGmXTfSxe4
Provided by CLUBFOODY
Categories Weeknight
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine ground beef, bread crumbs, egg, onion, Montréal Steak seasoning, Herbes de Provence, smoked paprika, and freshly ground black pepper. Shape mixture into 4 equal patties and then oval shape; place them in a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- In a hot large skillet over medium heat, add oil and when hot, place beef patties; cook 3 minutes per side. Remove from the skillet and place them in a plate, covered loosely with foil.
- Return skillet on burner and add red onions; sauté for 2 minutes. If there's not enough fat, add a little oil. Add mushroom, sprinkle a pinch sea salt and sauté for 4 minutes. Pour in red wine and cook until liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil and then reduce to medium; simmer for 5 minutes. Place beef patties back in the skillet, reduce heat to medium low, and simmer until heat through, about 5 minutes.
- Move beef patties to serving plates, increase heat to medium-high and pour in cornstarch mixture; stir and less than a minute, the sauce will thicken. Spoon gravy over patties and sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 446.2, Fat 23.9, SaturatedFat 8.1, Cholesterol 157.1, Sodium 346.9, Carbohydrate 15.1, Fiber 1.8, Sugar 3.6, Protein 38.3
STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE
Provided by Bettina Ciacci
Categories Beef Cheese Mushroom Sauté Quick & Easy Beef Tenderloin Ham Marsala Winter Prosciutto Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.
- Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.
TURKEY STEAKS WITH MUSHROOMS AND MUSTARD SEEDS
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a nonstick skillet large enough to hold all the turkey pieces in one layer.
- Sprinkle the turkey slices with salt and pepper and press mustard seeds on both sides. Add the slices to the skillet and saute over high heat until lightly browned, about 3 minutes on each side. Transfer the meat to a serving platter and keep it warm.
- Heat the remaining olive oil in the skillet. Add the mushrooms, salt and pepper. Stir and cook over high heat until lightly browned. Add the shallots and garlic. Stir briefly and add the tomatoes, vinegar and broth.
- Add any liquid that may have accumulated around the turkey. Reduce the liquid by half, stirring in the butter and parsley. Pour the sauce over the turkey slices and serve.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 675 milligrams, Sugar 3 grams, TransFat 0 grams
TURKEY STEAKS WITH PARMA PROSCIUTTO
Provided by Pierre Franey
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers. Sprinkle on both sides with salt and pepper. Dredge all over with the flour and shake off the excess.
- Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer. When it is very hot add the turkey slices and brown quickly on both sides. Cook for a few minutes more. Transfer to a baking dish large enough to hold the pieces in one layer. Keep warm.
- Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese. The prosciutto should be entirely covered with the cheese. Place under the broiler until the cheese melts. Sprinkle with basil and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 395 milligrams, Sugar 0 grams, TransFat 0 grams
TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to high.
- Sprinkle turkey pieces with salt and pepper.
- Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
- Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
- Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
- Add chicken broth and stir. Cook about 1 minute over relatively high heat.
- Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 51 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 24 grams, Sodium 630 milligrams, Sugar 1 gram, TransFat 1 gram
BAKED TURKEY BREAST AND MUSHROOM GRAVY
A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!
Provided by Maureen S
Categories Meat and Poultry Recipes Turkey Breasts
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
- Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
- Place turkey in the preheated oven to keep warm.
- Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
- Serve mushroom gravy over warm turkey.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g
TURKEY FILLET IN MUSHROOM SAUCE
Make and share this Turkey Fillet in Mushroom Sauce recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic and salt. Pour onto plate and dredge fillets.
- Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
- Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
- Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
- Arrange fillets on platter and pour mushroom sauce on top.
- Serve warm.
Nutrition Facts : Calories 96.8, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.8, Sodium 534.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.6, Protein 3
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.
Provided by lazyme
Categories Whole Turkey
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry.
- Run hands under skin of turkey, separating skin from breast and thighs.
- Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
- Carefully arrange half of prosciutto under skin over breast and thighs.
- Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
- Sprinkle remaining prosciutto into cavity.
- Place turkey in heavy large roasting pan.
- Cover with plastic and chill overnight.
- Preheat oven to 450°F
- Rub outside of turkey with oil.
- Season with pepper.
- Place 1 head of garlic in cavity of turkey.
- Place 2 heads of garlic in roasting pan.
- Tie turkey legs together.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325°F
- Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
- Transfer turkey to platter.
- Surround with roasted garlic and garlic from turkey cavity.
- Remove prosciutto from turkey cavity; reserve.
- Tent turkey with foil.
- Pour pan juices into large glass measuring cup.
- Skim fat from surface of pan juices, reserving 3 tablespoons fat.
- Set roasting pan over medium-high heat.
- Add wine and bring to boil, scraping up any browned bits.
- Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
- Add flour; stir until golden, about 2 minutes.
- Whisk in pan juices.
- Mix in 1/2 teaspoon rosemary.
- Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
- Mix in reserved prosciutto.
- Garnish turkey with rosemary springs. Serve with gravy.
Nutrition Facts : Calories 1367.2, Fat 66, SaturatedFat 18.6, Cholesterol 555.7, Sodium 688.3, Carbohydrate 9.7, Fiber 0.6, Sugar 0.5, Protein 169.5
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
- Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
- Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.
TASTY TURKEY AND MUSHROOMS
Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
ROAST TURKEY BREAST WITH MASCARPONE, PROSCIUTTO AND ITALIAN HERB
I got this from the Butterball web site. This is delicious! The turkey turns out very moist and has a wonderful flavor.You can substitute 4 ounces of cream cheese if you cannot find mascarpone, but I strongly recommend using the mascarpone. I am not a big fan of turkey but I love this!
Provided by American in Paris
Categories Turkey Breasts
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Combine cheese, prosciutto, and 1 tsp of the Italian Seasoning in a small bowl until blended.
- Rinse turkey breast and pat dry. Using your fingers, gently separate skin from meat on each side of breast, being careful not to tear skin. Using a spoon or spatula, spread cheese mixture evenly under the skin on both sides. Secure skin with toothpicks on lower end.
- Place breast on flat roasting rack in a shallow pan. Squeeze lemon juice over breast and place lemon havlves under rib cage. Brush skin with olive oil and sprinkle with remaining italian seasoning.
- Bake 2-1/2 hours or until meat thermometer reads 170 degrees F. Let stand for 15 minutes.
Nutrition Facts : Calories 203.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 73.6, Sodium 67.2, Carbohydrate 1.2, Fiber 0.5, Protein 24.9
TURKEY BREAST WITH CAPERS AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
- Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
- Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
- In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
- Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.
Nutrition Facts : @context http, Calories 1113, UnsaturatedFat 42 grams, Carbohydrate 10 grams, Fat 85 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 34 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams
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