Julienne of Veal/Poultry/Pork (Microwave)

środa, 19 lutego 2014

2 tablespoons butter
1 green onion, sliced (green and white parts)
1/4 lb mushroom, sliced
2 ounces red bell peppers, julienned
6 ounces cooked turkey (turkey, chicken, veal, or pork all work) or 6 ounces cooked chicken (turkey, chicken, veal, or pork all work) or 6 ounces cooked pork, julienned (turkey, chicken, veal, or pork all work)
1 1/2 tablespoons all-purpose flour
1/4 cup dry white wine
1/3 cup half-and-half or 1/3 cup cream
salt and pepper, to taste
nutmeg, to taste
hot cooked noodles or hot cooked rice
minced fresh parsley (optional)

1 In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
2 Add the julienned meat, and cook an additional 2 minutes, stirring once.
3 With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
4 Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
5 Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
6 Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.

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