Ingredients for Julienne Of Veal Poultry Pork Microwave
- 2 tablespoons butter
- 1/4 cup chopped green onions
- Mushroom
- Red Bell Peppers
- Cooked Turkey
- All Purpose Flour
- Dry White Wine
- Half And Half
- Salt and pepper to taste
- 1/4 teaspoon grated nutmeg
- Cooked Noodles
- Fresh Parsley
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How to Make Julienne Of Veal Poultry Pork Microwave
- In a microwave-safe casserole dish, melt 1 tablespoon of butter on high for 30 seconds.
- Add 1/4 cup chopped green onions, 1/2 cup sliced mushrooms, and 1/2 cup chopped bell pepper. Stir and microwave on high for 3 minutes, stirring once halfway through.
- Add 1 1/2 cups julienned leftover veal, poultry, and pork. Cook for 2 minutes on high, stirring once.
- Remove the solids from the pan using a slotted spoon and set aside.
- Pour the pan juices into a measuring cup. Add enough water or broth to reach 1/2 cup.
- Add 1 tablespoon butter to the empty pan and stir in 1 tablespoon of all-purpose flour until fully combined.
- Microwave on high for 1 minute.
- Gradually whisk in the reserved juices, 2 tablespoons of dry white wine (optional), and 1/4 cup of half-and-half or cream.
- Microwave for 3 minutes on high, stirring after each minute.
- Stir in the cooked meat and vegetables. Add 1/4 teaspoon of grated nutmeg, salt, and pepper to taste.
- Microwave on high for 2 minutes, or until heated through.
- Serve immediately over hot noodles or rice. Garnish with minced parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
58g
Carbs
3g
