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.
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.
Originally published as Dilled Stroganoff in Light & Tasty
August/September 2007, p49
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