Turkey stroganoff, an old Russian standby, can be made with turkey breast meat or leftover homemade cooked turkey. If you use cooked turkey, add about 2 cups at the end of the recipe. This will allow it to warm through in the sauce. The mixture of mushrooms, tomato paste and mustard gives the stroganoff sauce a tangy blend of flavors and a thick texture. It tastes even better the next day. If you have time, double the recipe and save the extra for another quick dinner.
Helpful Hints:
• Diced fresh onions can be found in the produce section of the supermarket.
• Any type of mushrooms can be used.
• Use a skillet that is just big enough to hold the meat in one layer. The sauce will boil away in a larger skillet.
Turkey Stroganoff
Yield 2 servings. Recipe by Linda Gassenheimer.
¾ pound boneless, skinless turkey fillets
2 teaspoons olive oil, divided use
1 cup fresh diced onion
3 ⅓ cups sliced button mushrooms, (½ pound)
¾ cup fat-free, unsalted chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
Freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Slice turkey into ¼-inch strips. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Brown turkey, about 2 minutes. Remove to a plate. Add second teaspoon oil and onion. Saute 1 minute. Add mushrooms and continue to saute for 2 minutes more. Add broth, tomato paste and mustard. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. If using cooked turkey, add it now. Return the turkey to the sauce and add sour cream and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).
Per serving: 330 calories (29% from fat), 10.5 g fat (1.9 g saturated, 3.3 g monounsaturated), 93 mg cholesterol, 47.6 g protein, 16.1 g carbohydrates, 3.9 g fiber, 346 mg sodium.
