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Dijon Turkey Stroganoff

Total Time

Prep: 10 min. Cook: 30 min.


4 servings

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


  • 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 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.

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