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Savory Turkey Stroganoff

Shannon023
Posts: 14,529 Member
Found this today...gonna try it tonight. :drinker:
Prep Time:15 min
Start to Finish:30 min
makes:4 servings
1 tablespoon olive oil
3/4 lb turkey cutlets, cut into thin strips
2 large shallots, thinly sliced
1 box (10 oz) cremini mushrooms, sliced
1 cup baby carrots, sliced
1 clove garlic, finely chopped
1 teaspoon hot paprika
1/4 teaspoon salt
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2 teaspoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1/3 cup fat-free sour cream
1. In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
2. Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
3. In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 440mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g); Protein 22g % Daily Value*: Vitamin A 110%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
Prep Time:15 min
Start to Finish:30 min
makes:4 servings
1 tablespoon olive oil
3/4 lb turkey cutlets, cut into thin strips
2 large shallots, thinly sliced
1 box (10 oz) cremini mushrooms, sliced
1 cup baby carrots, sliced
1 clove garlic, finely chopped
1 teaspoon hot paprika
1/4 teaspoon salt
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2 teaspoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1/3 cup fat-free sour cream
1. In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
2. Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
3. In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 440mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g); Protein 22g % Daily Value*: Vitamin A 110%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
0
Replies
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Found this today...gonna try it tonight. :drinker:
Prep Time:15 min
Start to Finish:30 min
makes:4 servings
1 tablespoon olive oil
3/4 lb turkey cutlets, cut into thin strips
2 large shallots, thinly sliced
1 box (10 oz) cremini mushrooms, sliced
1 cup baby carrots, sliced
1 clove garlic, finely chopped
1 teaspoon hot paprika
1/4 teaspoon salt
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2 teaspoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1/3 cup fat-free sour cream
1. In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
2. Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
3. In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 440mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g); Protein 22g % Daily Value*: Vitamin A 110%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.0 -
This sounds yummy! I am in a bad rut and looking for new dishes to make. Thanks for sharing!!0
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This sounds yummy! I am in a bad rut and looking for new dishes to make. Thanks for sharing!!
If it has the word "stroganoff" in it, you know it HAS to be good! :laugh:0 -
Mmmm I love this kind of stuff!!
Thanks Shannon!!0 -
That will def. be tried.... Thanks:flowerforyou:
-Adrienne0 -
Mmmmm . . . will remember this when I go shopping later :laugh: Thanks!0
This discussion has been closed.
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