Turkey Stroganoff
No need to eat a whole turkey on Thanksgiving Day! Save some leftovers to use in other recipes like this one. Get some new meals while also watching your portions as part of your diabetes management!
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- Prep time
- 15 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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2/3 cup
Ingredients
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egg noodles
- 8 oz
- 227 g
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poppy seed
- 2 tsp
- 2 tsp
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turkey breast (fresh roasted, cut into 2 x 1/2-inch strips)
- 12 oz
- 340 g
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salt, to taste
- 1
- 1
-
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freshly ground black pepper
- 1/2 tsp
- 1/2 tsp
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Portobello mushrooms (4 ounces each)
- 2
- 2
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small red onion (thinly sliced)
- 1
- 1
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butter
- 1 tbsp
- 1 tbsp
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all-purpose flour
- 1 1/2 tbsp
- 1 1/2 tbsp
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beef broth (reduced-sodium)
- 1 1/2 cup
- 1 1/2 cup
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sour cream (reduced-fat)
- 1/2 cup
- 1/2 cup
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Dijon Mustard
- 1 1/2 tsp
- 1 1/2 tsp
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Directions
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Cook noodles according to package directions. Toss noodles with poppy seeds and return to empty cooking pot to keep warm. Sprinkle turkey strips with salt and pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters and thinly slice.
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Meanwhile, lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté onion 2 minutes. Add mushrooms and sauté until mushrooms are tender, about 5-6 minutes. Transfer to large bowl.
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Melt butter in skillet over medium heat. Add flour and cook for 1 minute, continuously stirring. Gradually whisk in broth. Cook, stirring with wooden spoon, until sauce thickens and boils, about 4 minutes.
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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 plates and spoon stroganoff on top.