Turkey Stroganoff
Per ServingTurkey Stroganoff |
||
---|---|---|
Makes: 4 | ||
Serving Size: 1 cup | ||
Calories | 410 | |
Fat | 10 | g |
Saturated Fat | 3.1 | g |
Trans Fat | 0.1 | g |
Carbohydrate | 47 | g |
Fiber | 3 | g |
Sugars | 5 | g |
Cholesterol | 110 | mg |
Sodium | 400 | mg |
Potassium | 525 | mg |
Protein | 32 | g |
Phosphorus | 360 | mg |
Choices: Starch 2.5, Vegetable 1, Lean Meat 3, Fat 1 |
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
8 | oz. | wide egg noodles |
2 | tsp. | poppy seeds |
Olive oil cooking spray | ||
12 | oz. | fresh turkey breasts, |
cut into thin strips | ||
1 | small | red onion, thinly sliced |
1/4 | tsp. | kosher salt |
1/4 | tsp. | ground black pepper |
2 | large | portobello mushrooms, stemmed and thinly sliced |
1 | Tbsp. | canola oil |
1 1/2 | Tbsp. | flour |
1 1/2 | cups | reduced-sodium beef broth |
1/2 | cup | reduced-fat sour cream |
1 1/2 | tsp. | Dijon mustard |
1 1/2 | Tbsp. | fresh minced parsley |
Directions
- Cook the noodles according to the package directions. Drain the noodles and return them to the pot. Add the poppy seeds and toss gently.
- Coat a large skillet with olive oil cooking spray. Add the turkey and onion, toss with the salt and pepper, and sauté for 5 minutes, until the onions are soft. Add the mushrooms and sauté for 3 to 4 minutes, until the mushrooms are soft and the turkey is cooked through. Transfer the turkey-vegetable mixture to a bowl; set aside.
- Heat the canola oil in the skillet over medium heat. Add the flour and cook for 1 minute. Gradually add the broth and cook for about 4 minutes, stirring with a wood spoon, until the sauce thickens.
- Reduce the heat to low. Blend in the sour cream and mustard. Return the turkey-vegetable mixture and any accumulated juices to the skillet. Cook just until heated through; do not boil.
- Divide the noodles among individual plates and top with the Stroganoff. Garnish with fresh parsley.