Turkey Stroganoff:

Date Added: 7 Jan 2010
Listed in: Main Dish Cuisine

• 1 tablespoon olive oil


• ¾ 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


• ¼ teaspoon salt


• 1 cup 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

Preparation Time 15 min | Cooking Time 15 min:
4 servings | 200 Calories | 22g Protein | 13g Carbohydrates | 6g Fat

Even picky eaters will enjoy this version of a creamy classic.

• 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.


• 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.


• 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.

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