1 tablespoon vegetable oil
1 medium onion, sliced
3 tablespoons vegetable oil
1 medium turnip, sliced
1 tablespoon butter or margarine
1 large carrot, finely chopped
salt and pepper to taste
1 (20 ounce) can sliced black olives
1 teaspoon all-purpose flour
1 1/2 cups white wine
1 teaspoon white sugar
1 tablespoon orange juice
1 1/2 teaspoons lemon juice
Heat oil in medium saucepan over medium heat. Stir together onion, oil, turnip and butter. Saute with onions and sugar for 45 seconds. Stir in carrot, salt and pepper. Return meat mixture to pan. Let cook, stirring occasionally, for 5 minutes or until well browned and gravy thickened. Remove pan from heat.
Cool ingredients somewhat by placing lids on celery leaves. Mix corn flavoring into meat mixture. Serve immediately after serving. Garnish with sliced black olives and fresh lemon currants.