Quick Turkey Stew
This is one of those recipes which has lots of lovely
gravy to mop up with bread.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
500 gm (1 pound) diced turkey
1 large onion, chopped
1/2 tablespoon oil
2 teaspoons mild paprika
1 teaspoon chopped garlic
1/2 teaspoon dried mustard powder
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 level tablespoon dry gravy mix
1 level tablespoon corn flour
1 and 1/2 cups water
Method:
Cook first eight ingredients together in a saucepan for
about 30 minutes, stirring frequently.
Meanwhile mix the last three ingredients together in a
small bowl.
Gently pour the contents of the bowl into the pan and
stir till boiling and thickened.
Serve with heaps of steamed colourful vegetables, pouring
the excess gravy over the veges.
Notes:
If you can't find diced turkey then diced beef will do.
You may need to it cook a little longer in the first stage
of the recipe.
Worcestershire sauce is a thin, brown, spicy, bottled sauce.
Food Facts:
Onions are high in energy and have good amounts of B6, B1, and
Folic acid in them. They contain chemicals which fight free
radicals in our bodies. Free radicals cause disease and
destruction in our cells. Onions have anti-viral, anti-fungal
and anti-bacterial properties in them. These properties are
most potent when the onion is eaten raw. Onions raise the
levels of beneficial HDL cholesterol and they lower the levels of the
bad LDL cholesterol.
The male turkey is called a tom. The female turkey is called a
hen. A turkey under sixteen weeks of age is called a fryer,
while a young roaster is five to seven months old.
Israelis consume the highest amount of turkey meat per
capita. Turkey meat is high in vitamins B3, B6 and B12 which
are needed to ensure a healthy nervous system. It is
also a good source of iron, selenium and zinc.
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