merlot steak and veggies

I had some brilliant plans for dinner last night.  I was going to make beef bourguignon, and it was going to be delicious.  I bought the meat the day before and stuck it in the fridge...when I pulled it out the next day I was very, very sad.

Meat was spoiled.  Plans were spoiled.

Bye bye bourguignon.

Time for plan B!

I had some ground turkey in my freezer as well as fresh mushrooms, baby carrots, green pepper, and beef broth.  I also spied a bottle of unopened Merlot. The dish that emerged from these ingredients was a fabulous one-skillet meal...I didn't even miss the beef bourguignon!

Merlot Steak and Veggies

• 1 lb. ground turkey
• 1 green pepper, cut into chunks
• 1 cup baby carrots
• 1 cup button mushrooms
• 1 can beef broth
• 1 cup Merlot, divided
• 1 heaping teaspoon each of sage and rosemary
• 1 T. cornstarch
• salt and pepper, to taste

Form turkey into five patties.  Sprinkle with salt and pepper and then brown both sides in a nonstick skillet.  Add vegetables, broth, 1/2 cup Merlot, sage, and rosemary to the skillet.  Bring to a boil, and then cover and simmer for 8-10 minutes or until meat is cooked through and vegetables are tender.  Remove meat and vegetables; keep warm.  Continue simmering broth for another 5 minutes or until it reduces by half.  Mix together remaining Merlot and cornstarch; pour into broth and simmer for 1 minute, or until thickened.  Serve over meat and vegetables.  Makes 5 servings.

Nutrition: 206 cal, 8g fat, 2g sat fat, 0g trans fat, 72mg cholesterol, 390mg sodium, 7g carbs, 1g fiber, 3g sugar, 18g protein, 88% vit. A, 47% vit. C, 3% calcium, 10% iron.