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Turkey Stroganoff

Turkey Stroganoff
Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.
4 ServingsPrep: 10 min. Cook: 30 min.

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
© Taste of Home 2013

2 of 2

Turkey Stroganoff (continued)

Directions (continued)

  • minutes or until heated through. Serve with mashed potatoes if
  • desired. Yield: 4 servings.
Nutrition Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013