Turkey Stroganoff

By gilligan1963

Ingredients

• 1 Tbsp 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 tsp paprika
• 1/4 tsp salt
• 1 cup chicken broth
• 2 tsp tomato paste
• 2 tsp worcestershire sauce
• 2 tsp cornstarch
• 1/3 cup fat free sour cream

Preparation

Step 1

In large nonstick skillet, heat 2 tsp 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 tsp 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.