Author Jean Morrison
This is one of those recipes which has lots of lovely gravy to mop up with bread
Cooking time: 40 minutes
Quantity: Serves 4
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500 gm (1 pound) diced turkey
1 large onion, chopped
1/2 tablespoon oil
2 teaspoons mild paprika
1 teaspoon chopped garlic
1 teaspoon dried mustard powder
2 teaspoon Worcestershire sauce
2 teaspoon lemon juice
1 and 1/2 level tablespoon dry gravy mix
1 and 1/2 level tablespoon corn flour
1 cup water
Heat the oil in a saucepan. Cook onion, paprika and garlic together for 5 - 6 minutes.
Add the meat, mustard powder, Worcestershire sauce and lemon juice. Bring back to the boil and simmer for 30 minutes
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 vegies.
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.
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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