Merlot Steak and Veggies

• 1 pound Ground Turkey (or Other Cut Of Beef)
• 1 whole Green Pepper, Cut Into Chunks
• 1 cup Baby Carrots
• 1 cup Button Mushrooms
• 1 can (14 Oz. Can) Beef Broth
• 1 cup Merlot, Divided
• 1 teaspoon (heaping) Each Of Sage And Rosemary
• 1 Tablespoon Cornstarch
• 1 dash Each, Salt And Pepper

1. Note: You might try this with different veggies and especially with different cuts of meat (I think a steak would be excellent).
2. I also suggest playing around with the spices and the amount of Merlot until you find the taste that best suits your fancy.
3. Form turkey into five patties.
4. Sprinkle with salt and pepper and then brown both sides in a nonstick skillet.
5. Add vegetables, broth, 1/2 cup Merlot, sage, and rosemary to the skillet.
6. Bring to a boil, and then cover and simmer for 8-10 minutes or until meat is cooked through and vegetables are tender.
7. Remove meat and vegetables; keep warm.
8. Continue simmering broth for another 5 minutes or until it reduces by half.
9. Mix together remaining 1/2 cup merlot and cornstarch; pour into broth and simmer for 1 minute, or until thickened.
10. Serve over meat and vegetables.
11. Makes 5 servings.
12. 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.
13. A, 47% vit.
14. C, 3% calcium, 10% iron.

ground turkey, green pepper, carrots, button mushrooms, merlot, rosemary, cornstarch, salt

Taken from tastykitchen.com/recipes/main-courses/merlot-steak-and-veggies/ (may not work)