Quick Turkey Stroganoff
Using turkey tenderloin instead of the usual well-marbled beef is an easy substitution that saves plenty of saturated fat (lean pork tenderloin strips also could be used). Be sure to brown the mushrooms well to maximize their beef-like flavor.
- 6 oz. whole wheat rotini (spiral pasta)
- 12 oz. turkey tenderloin, cut into thin strips
- 1 (8-oz.) pkg. sliced crimini mushrooms
- 1/2 cup finely chopped onion
- 1 tablespoon all-purpose flour
- 3/4 cup lower-sodium beef broth
- 1/2 cup fat-free sour cream
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon pepper
1. Cook pasta according to package directions; drain. Return to pot; cover to keep warm.
2. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat until hot. Add turkey; cook 2 minutes or until browned, stirring occasionally. Remove turkey.
3. .Add mushrooms and onion to skillet; reduce heat to medium. Cook 5 to 6 minutes or until well-browned, stirring occasionally. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth; bring to a boil over high heat. Boil 2 minutes or until slightly thickened, stirring constantly.
4. Reduce heat to medium-high; stir in turkey and any accumulated juices, sour cream, dill and mustard. Cook 1 minute or until hot and no longer pink in center, stirring constantly. Serve over pasta; sprinkle with pepper.
4 (1 1/2 cup) servings
PER SERVING: 290 calories, 1.5 g total fat (.5 g saturated fat), 29.5 g protein, 41.5 g carbohydrate, 60 mg cholesterol, 285 mg sodium, 4 g fiber