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Wild Turkey Curry

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Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 cup can Italian stewed tomatoes
  • 1/3 cup boiling water with 2 beef bouillon cubes dissolved
  • 1 large Burgundy wine
  • 3 cups dill pickle spears
  • 6 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 ½ teaspoon of 1/2 Lemon
  • 1 ½ cup steaks, thinly sliced
Course Main Dishes
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 cup can Italian stewed tomatoes
  • 1/3 cup boiling water with 2 beef bouillon cubes dissolved
  • 1 large Burgundy wine
  • 3 cups dill pickle spears
  • 6 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 ½ teaspoon of 1/2 Lemon
  • 1 ½ cup steaks, thinly sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large skillet, sauté the mushrooms, onion, apple and turkey in butter until the apple and onion pieces are tender
  2. Remove from the heat; stir in the flour, salt and curry powder
  3. Blend in ½ cup stock and return to the stove
  4. Cook, stirring and gradually adding remaining 1 cup stock over medium heat until the curry has thickened
  5. Put the curry in the top of a double boiler and cook over boiling water for 15 minutes longer
  6. Taste to adjust the seasoning
  7. Serve with hot rice
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