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Dilled Stroganoff

 Dilled Stroganoff
In Penfield, Pennsylvania, Kathy Preiss uses baby portobello mushrooms and a hint of dill for a special touch in her creamy stroganoff. Served with whole wheat pasta, it makes a rich medley in no time.
2 ServingsPrep/Total Time: 25 min.


  • 1-1/3 cups uncooked whole wheat spiral pasta
  • 1/3 pound lean ground turkey
  • 1 medium onion, chopped
  • 2-3/4 cups sliced baby portobello mushrooms
  • 3/4 cup water
  • 1 tablespoon ketchup
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup reduced-fat sour cream


  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, cook turkey and onion
  • over medium heat until meat is no longer pink; drain.
  • Add mushrooms; cook and stir for 1 minute. Stir in the water,
  • ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 8-10 minutes.
  • Stir in sour cream; heat through (do not boil). Drain pasta; serve
  • with turkey mixture. Yield: 2 servings.
Nutritional Facts: 2/3 cup meat mixture with 2/3 cup pasta equals 363 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 355 mg sodium, 45 g carbohydrate, 5 g fiber, 24 g protein.

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Dilled Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.