Turkey Stroganoff

By gvcathy

Serve over noodles, or baked potato, or whatever....

Ingredients

• 1 tablespoon olive oil
• 3/4 pound turkey cutlets, cut into thin strips
• 2 large shallots, thinly sliced
• 1 box (10 ounces) cremini mushrooms, sliced
• 1 cup baby carrots, sliced
• 1 clove garlic, minced
• 1 teaspoon hot paprika
• 1/4 teaspoon salt
• 1 cup chicken broth
• 2 teaspoons tomato paste
• 2 teaspoons worcestershire sauce
• 2 teaspoons cornstarch
• 1/3 cup reduced-fat sour cream

Preparation

Step 1

In a large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add the turkey and cook, stirring frequently, for 3 to 4 minutes, or until no longer pink and just cooked through. Remove to a plate.

Reduce the heat to medium-high and add the remaining 1 teaspoon oil and shallots to the skillet. Cook, stirring, for 1 minute, or until the shallots begin to soften. Add the mushrooms and carrots. Cook, stirring frequently, for 4 minutes, or until the mushrooms soften. Stir in the garlic, paprika, and salt and cook for 1 minute. Remove the skillet from the heat.

In a small bowl, stir the chicken broth, tomato paste, Worcestershire sauce, and cornstarch until blended. Return the skillet to medium heat and add the broth mixture. Cook, stirring frequently, until the sauce comes to a boil and thickens. Simmer for 2 minutes. Stir in the turkey and cook for 1 minute, or until hot. Remove the skillet from the heat and stir in the sour cream.

210 calories/6.9g fat, 10.7g carb/1.2g fiber/26.8g protein/693g sodium per serving.