The caramelized onions make this taste totally different than just a regular turkey sandwich – it’s such a filling and satisfying sandwich that it makes just as good a dinner meal as it does lunch. You might even want to serve it open faced and add a tablespoon or so of turkey gravy. This has enormous flavor.
267 calories per serving
1 T oil
2 medium sized onions, sliced thinly
Salt and pepper to taste
24 slices thin deli turkey (Oscar Mayer makes a great pre-packaged deli turkey)
4 Arnold Select Thins (thin rolls)
4 T low fat mayo
4 butter or green leaf lettuce leaves
Heat oil in a skillet and then cook onions 5 minutes on high heat. Reduce heat to medium low and continue cooking 20 minutes or until golden brown. You may need to add hot water a tablespoon at a time to keep them from drying out. When done, season with salt and pepper. Remove from pan and keep warm.
Place turkey in pan to briefly heat it. Then place it onto rolls that have been spread with mayo. Top with onions and add lettuce leaves.
Don’t tell Julia child that we are not using her recipe ! This is a time consuming recipe, but it is great for special occasions – it’s not just everyday that you get Beef Bourguignon 🙂
344 calories per serving
2 1/2 t oil, divided
1 1/2 lb. lean beef stew meat
2 c sliced onions
2 c sliced carrots
1 c diced green bell pepper
1 can diced tomatoes, undrained
12 oz whole mushrooms, quartered
1 14 oz. can beef broth
1 1/2 c red wine (a Burgundy or Beaujolais is recommended)
2 garlic cloves, minced
2 T tomato paste
1 bay leaf
1/2 t salt
1/4 t pepper
3 T flour
2 T butter, softened
To caramelize onions, heat a skillet on medium high heat and add 1 t oil than add onion slices and cook on medium high heat for 7 minutes, stirring frequently. Add a bit if salt and pepper and then reduce heat to low, cover, and cook 15 minutes, again, stirring frequently. You want the onions to become a nice golden color, but remain very moist. If they start to dry out in the first 7 minutes, reduce the heat a little. If they start to dry out during the covered cooking period, add a tablespoon or more of hot water and mix well.
Heat oil in a large Dutch oven* to medium high heat. Blot meat on paper towels – it will brown much better the drier it is. Add beef and cook until brown. Remove from pot and set aside. Add carrot, mushrooms and green pepper to pot. Cook 4 minutes then add onions and cook another 2 minutes and then return beef to pot. Add tomatoes, broth, wine, garlic, tomato paste, bay, salt and pepper to pot. Mix well and cover and bring to a simmer and cook on low for 2 hours. Discard bay leaf. Combine flour and butter and mix well until it becomes all incorporated into a paste. Spoon 1/2 c of pan juices into the flour and whisk until very smooth. Then add back to pan and stir. Serve immediately.
*Dutch Oven – every kitchen needs a Dutch oven – some recipes just do not come out the same without one. It is a very heavy duty pot that allows you to cook things slowly for hours without burning the contents. From soups to stews to sauces, this is a kitchen must have. I don’t think you need a really pricey one (some come in at over $330 ! yeeks !) as I have an $80 version that has been treating me good for years and years.