RCI-MT.004.0818.001
Turkey and Mushroom Stroganoff
* Source: www.lifescript.com and FoodFit * Preparation time: 10 minutes | Cooking time: 20 minutes *
Prep30 min
Cook35 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- turkey cutlets1 lbsliced into thin, 1-inch strips
- 1 unit
- 1 unit
- 2 tbsp
- onion1 mediumsliced
- garlic2 clovesminced
- fresh mushrooms1 lbsliced (Make it Quicker: Substitute 2 x 6-ounce cans of sliced mushrooms for the fresh mushrooms.)
- 1 cup
- chopped tomatoes½ cupcanned or fresh
- 1 tbsp
- hot sauce¼ tspsuch as Tabasco
- cooked2 cupshot egg noodles
Method
1
Season the sliced turkey strips with salt and freshly ground black pepper on both sides.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, cook the turkey strips for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.
8 minutes
4
In the same skillet, add the sliced onion and minced garlic, stirring frequently until softened and fragrant, about 2-3 minutes.
3 minutes
5
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-6 minutes.
6 minutes
6
Pour in the Worcestershire sauce and hot sauce, stirring to combine with the mushroom mixture.
1 minutes
7
Reduce heat to medium-low and slowly stir in the non-fat sour cream until smooth and fully incorporated, being careful not to boil.
2 minutes
8
Add the chopped tomatoes and return the cooked turkey strips to the skillet, stirring gently to combine all ingredients.
2 minutes
9
Simmer the stroganoff for 3-4 minutes until the sauce thickens slightly and the flavors meld together.
4 minutes
10
Taste and adjust seasoning with additional salt and pepper as needed.
1 minutes
11
Divide the hot egg noodles among four bowls or plates and ladle the turkey and mushroom stroganoff over the top, ensuring each serving includes turkey, mushrooms, and sauce.