Pot Roast Turkey Tenderloin Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Tenderloins | 2 Pound, cut into pieces | |
| 1 (12-oz.) jar prepared brown gravy | ||
| Tomato sauce | 1 Can (10oz) | |
| Pepper | 1/8 Teaspoon | |
| 4 medium carrots, cut into 1-inch pieces, halved lengthwise | ||
| 2 medium potatoes, scrubbed, cut into 1 1/2-inch pieces | ||
| Onions | 2 Medium, quartered | |
| Mushrooms | 2 Cup (16 tbs), quartered | |
| Flour | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
Directions
Melt margarine in 5-quart saucepan or Dutch oven over medium-high heat.
Add turkey; cook 3 minutes on each side or until browned.
Stir in gravy, tomato sauce and pepper.
Add carrots, potatoes, onions and mushrooms.
Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until turkey and vegetables are tender, stirring occasionally.
In small jar with tight-fitting lid, combine flour and water; shake well.
Gradually stir into turkey mixture; cook until thickened, stirring frequently.
If desired, sprinkle with chopped fresh parsley.
Add turkey; cook 3 minutes on each side or until browned.
Stir in gravy, tomato sauce and pepper.
Add carrots, potatoes, onions and mushrooms.
Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until turkey and vegetables are tender, stirring occasionally.
In small jar with tight-fitting lid, combine flour and water; shake well.
Gradually stir into turkey mixture; cook until thickened, stirring frequently.
If desired, sprinkle with chopped fresh parsley.
Chef
