Skillet Stroganoff

DHalaby73
DHalaby73 Posts: 980 Member
edited September 2024 in Recipes
Skillet Stroganoff


To keep the sour cream from curdling, remove the pan from the heat before stirring it in.



Yield: 6 servings (serving size: 1 cup)


1/2 pound ground raw turkey breast
1/2 pound lean ground pork
1 cup fresh rye breadcrumbs
1 tablespoon dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
2 egg whites
Vegetable cooking spray
2 cups water
1 tablespoon beef-flavored bouillon granules
1 (4-ounce) can mushroom stems and pieces, drained
2 1/2 cups uncooked medium egg noodles
1/2 cup low-fat sour cream
1/2 cup sliced green onions

Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add meatballs, and cook 6 minutes, browning on all sides. Drain well. Wipe drippings from skillet with a paper towel.

Return meatballs to skillet. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally. Remove from heat; stir in sour cream. Sprinkle with green onions.



CALORIES 273 (29% from fat); FAT 8.9g (sat 3.5g,mono 2.9g,poly 1.2g); IRON 2.4mg; CHOLESTEROL 75mg; CALCIUM 54mg; CARBOHYDRATE 24.5g; SODIUM 596mg; PROTEIN 22.5g; FIBER 1.5g

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