P R IZ E T E S T E D R E C IP E S ' $200 W IN N E R
DEEPA TULI, WESTBURY, NY
DOWN-TO-EARTH CLASSICS CATEGORY, MARCH
2009
T U R K E Y S A L I S B U R Y S T E A K S W I T H W H I T E B E A N M A S H
1
lb. uncooked ground turkey
1
envelope (half a 2.2-oz.
pkg.) beefy onion soup mix
2
Tbsp. Worcestershire sauce
2
tsp. olive oil
1
clovegarlic, minced
1
Tbsp. butter
2
cups sliced fresh
mushrooms
Vi
cup reduced-sodium
chicken broth
Y\
cup dry red wine or
reduced-sodium chicken
broth
'A
cup tomato paste
i
recipe White Bean Mash
(optional)
Fresh thyme leaves
(optional)
1.
Com bine turkey,
2
tablespoons of the soup mix,
and
1
tablespoon Worcestershire sauce; m ix well.
Shape in
4
oval patties about
V2
inch thick.
2.
In skillet cook patties in hot oil over m edium -
high heat
3
minutes or until browned; turning
once. Remove; set aside. In hot skillet cook garlic
in butter
30
seconds. Add mushrooms. Cook and
stir
5
minutes or until tender. Add broth, wine,
tomato paste, and rem aining Worcestershire
sauce and soup m ix. Stir, scraping up browned
hits. Return patties to skillet; spoon sauce over.
Cover; cook over m edium -low heat for 8 minutes
or until patties are
160
°F. Serve w ith W hite Bean
Mash; sprinkle with thyme. MAKES
4
SERVINGS.
WHITE BEAN MASH In saucepan cook
2
cloves
minced garlic in 2 tablespoons hot olive oil
1
minute. Stir in two
15
-ounce cans white beans,
rinsed and drained. Coarsely mash. Stir in
chicken broth to moisten beans (up to
lA
cup).
Stir in
V2
teaspoon crushed dried thyme and
1
teaspoon lemon juice. Season to taste; heat
through. To serve, drizzle with olive oil.
