Dijon Turkey Stroganoff Recipe

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Dijon Turkey Stroganoff Recipe
Dijon Turkey Stroganoff Recipe photo by Taste of Home
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Dijon Turkey Stroganoff Recipe

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Publisher Photo
Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 minutes or until heated through. Serve with mashed potatoes if desired. Yield: 4 servings.
Originally published as Turkey Stroganoff in Weeknight Cooking Made Easy Annual 2005, p133

Nutritional Facts

1-1/4 cups: 380 calories, 19g fat (8g saturated fat), 107mg cholesterol, 998mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 38g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Turkey Stroganoff in Weeknight Cooking Made Easy Annual 2005, p133

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Reviews forDijon Turkey Stroganoff

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MY REVIEW
appygrl User ID: 3613098 265830
Reviewed May. 10, 2017

"Delicious! I used frozen green peppers and onions because it was what I had on hand and it still turned out fantastic. I had it over rice. It is a keeper recipe."

MY REVIEW
EAW9414 User ID: 3055522 56140
Reviewed Jan. 15, 2014

"I made this stroganoff tonight for dinner it was apslute delisious.i had to double it I used

green peppers instead of red. and I made my own homemade mashed potatoes thanks
for the recpie"

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