Ingredients
- 8 tacos
- 4 peppercorns (whole)
- 1 onion (chopped)
- 1 turkey (ground)
- 1 clove garlic (minced)
- 1 egg (slightly beaten)
- 190 gr tomato paste
- 120 ml yogurt (unflavored)
- 120 ml cooking wine (white)
- 80 ml milk
- 60 gr turkey misture taco shel l (into)
- 40 gr mushrooms (sliced drained)
- 14 gr butter
- 8 gr flour
- 2 gr pickling spices
- 2 gr salt
- 2 gr parsley (chopped)
- 1 gr nutmeg (ground)
- 1 gr garlic powder
Cream Sauce: In small saucepan, melt butter; stir in flour and salt. Gradually add milk, st irring continuously. Cook over low heat until thickened. Remove from heat. I n small bowl, combine egg,yogurt, and nutmeg. Stir into hot mixture. Return t o heat and cook over low heat for 1 minute, stirring continuously.
