Recipe Summary

Prep time: 10 mins
Cook time: 20 mins
Yield: 4 servings

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This recipe is...

lower in fat
lower in fat
lower in sodium
lower in sodium
lower in carbs
lower in carbs

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Turkey and Mushroom Stroganoff
This recipe serves: 4  
1 pound turkey cutlets, sliced into thin, 1-inch strips
salt to taste
freshly ground black pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1 cup non-fat sour cream
1/2 cup chopped tomatoes, canned or fresh
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco
2 cups cooked, hot egg noodles

Cooking Instructions
1. Season the turkey strips with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the turkey and brown on all sides, about 6 to 7 minutes total. Set the turkey on a plate and keep warm.

2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.

3. Add the sour cream, tomatoes, Worcestershire and hot sauces. Combine well and heat thoroughly. Add the turkey and any juices. Taste and adjust the salt and pepper.

4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the stroganoff mixture into the center of each ring and serve.

Serving Size: 1 plate with noodles

Nutritional Information
Number of Servings: 4
Per Serving
Calories 467 Carbohydrate 43 g
Fat 16 g Fiber 3 g
Protein 36 g Saturated Fat 3 g
Sodium 462 mg    


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