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Turkey Stroganoff Recipe

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Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.

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Turkey Stroganoff Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch slices
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup julienned sweet red pepper
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup (8 ounces) sour cream
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Hot mashed potatoes, optional

Directions

In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm.
In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired. Yield: 4 servings.

Nutritional Analysis: 1-1/4 cups equals 380 calories, 19 g fat (8 g saturated fat), 107 mg cholesterol, 998 mg sodium, 12 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Turkey Stroganoff in Weeknight Cooking Made Easy Annual 2005, p133

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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