Turkey Stroganoff -- w
Source of Recipe
Adapted from RD Cooking Smart for a Healthy Heart
Turkey Stroganoff -- w
Serves: 4
8 oz. eggless noodles
2 tsp. poppy seeds
12 oz. fresh-roasted turkey breast, cut into 2 x 1/2-in. strips
1/8 tsp salt
1/2 tsp. freshly ground black pepper
2 portobello mushrooms (4 oz. each)
1 small red onion, thinly sliced
1 T. stick margarine
1-1/2 T. flour
1-1/2 c. reduced-sodium beef broth
1/2 c. reduced-fat sour cream
1-1/2 Dijon mustard
Cook noodles according to package directions, omitting salt; toss with poppy seeds and return to empty cooking pot to keep warm. Sprinkle turkey strip with pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters and thinly sliced.
Meanwhile, lightly coat large nonstick cooking spray and set over medium-high heat. Saute onion 2 minutes. Add mushrooms and saut� until mushrooms are tender, 5 to 6 minutes. Transfer to a large bowl.
Melt margarine in skillet over medium heat. Add flour and cook, stirring 1 minute. Gradually whisk in broth. Cook, stirring with wooden spoon, until sauce thickens and boils, about 4 minutes.
Reduce heat to low. Blend in sour cream and mustard. Return turkey and reserved vegetables with accumulated juices to skillet. Cook until heated through (Do Not Boil). Divide noodles among 4 plates and spoon stroganoff on top.
One serving (1/4 of recipe) equals: 446 calories�9 gm fat (3 gm saturated)�82 mg cholesterol�221 mg sodium�51 gm carbohydrate�4 gm fiber�38 gm protein +++WWP:9
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