Saturday, October 2, 2010
merlot steak and veggies
I had some brilliant plans for dinner last night. I was going to make beef bourguignon, and it was going to be delicious. I bought the meat the day before and stuck it in the fridge...when I pulled it out the next day I was very, very sad.
Meat was spoiled. Plans were spoiled.
Bye bye bourguignon.
Time for plan B!
I had some ground turkey in my freezer as well as fresh mushrooms, baby carrots, green pepper, and beef broth. I also spied a bottle of unopened Merlot. The dish that emerged from these ingredients was a fabulous one-skillet meal...I didn't even miss the beef bourguignon!
First, I formed the ground turkey into patties, sprinkled with salt and pepper, and browned both sides in a nonstick skillet. I think next time I make this, I'll use a more fancy meat...ground turkey is just too hum-drum for what comes next (although it still tasted great).
I threw some button mushrooms, baby carrots, and green pepper wedges in the skillet around my meat. I poured in the can of beef broth and a splash of Merlot (about 1/2 cup), and then I sprinkled generous amounts of crushed rosemary and rubbed sage. I brought the liquid to a boil and then covered and simmered for about 10 minutes, or until the meat was done.
I removed the meat and veggies to a serving platter to keep warm, making sure the veggies were tender before removing them from the broth. Then, I let the broth continue simmering, uncovered, for another 5 minutes.
And now for the best part...and I don't even have pictures! ack!
I mixed 1/2 cup Merlot with 1 tablespoon of cornstarch and added it into the broth. I let it simmer for about 1 minute, until it thickened up nicely. The result - a beautiful and flavorful Merlot sauce.
Serve the meat and veggies over mashed potatoes and top with the Merlot sauce. I also sprinkled on a small amount of salt and freshly ground pepper to complete the meal. Delish!
So...my question to you...
when I make this again, what cut of meat should I use? I can't wait to hear what you think!
Merlot Steak and Veggies
1 lb. ground turkey
1 green pepper, cut into chunks
1 cup baby carrots
1 cup button mushrooms
1 can beef broth
1 cup Merlot, divided
1 heaping teaspoon each of sage and rosemary
1 T. cornstarch
salt and pepper, to taste
Form turkey into five patties. Sprinkle with salt and pepper and then brown both sides in a nonstick skillet. Add vegetables, broth, 1/2 cup Merlot, sage, and rosemary to the skillet. Bring to a boil, and then cover and simmer for 8-10 minutes or until meat is cooked through and vegetables are tender. Remove meat and vegetables; keep warm. Continue simmering broth for another 5 minutes or until it reduces by half. Mix together remaining Merlot and cornstarch; pour into broth and simmer for 1 minute, or until thickened. Serve over meat and vegetables. Makes 5 servings.
Nutrition: 206 cal, 8g fat, 2g sat fat, 0g trans fat, 72mg cholesterol, 390mg sodium, 7g carbs, 1g fiber, 3g sugar, 18g protein, 88% vit. A, 47% vit. C, 3% calcium, 10% iron.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table