December 6, 2010 in Features

Tomato paste, mustard adds to Turkey Stroganoff

Linda Gassenheimer, Miami Herald
 

Turkey Stroganoff, an old Russian standby, can be made with any cut of turkey breast meat or leftover cooked turkey. If you use cooked turkey, add about 2 cups at the end of the recipe to warm through in the sauce.

The mixture of mushrooms, tomato paste and mustard gives the stroganoff sauce a tangy blend of flavors and a thick texture. It tastes even better the next day.

If you have time, double the recipe and save the extra for another quick dinner.

This meal contains a total of 523 calories per serving with 23 percent of calories from fat.

Turkey Stroganoff

3/4 pound boneless, skinless turkey fillets or slices or 2 cups cooked turkey

2 teaspoons olive oil, divided

Salt and freshly ground black pepper

1 cup chopped onion

1/2 pound sliced button mushrooms (about 3 1/3 cups)

3/4 cup fat-free, low-salt chicken broth

2 tablespoons tomato paste

2 tablespoons Dijon mustard

1 tablespoon sour cream

2 tablespoons chopped fresh parsley (optional)

Slice turkey into 1/4-inch strips. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Brown turkey, about 1 minute. Remove to a plate and sprinkle with a little salt and pepper to taste.

Add second teaspoon oil and onion. Saute 2 minutes. Add mushrooms and continue to saute for 2 more minutes.

Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste; you may need to add a little more mustard. There should be a delicate blend of flavors.

Return the turkey to the sauce (if using leftover cooked turkey, add it now) and add sour cream. Mix thoroughly. Serve over egg noodles and sprinkle with parsley (optional).

Yield: 2 servings.

Nutrition per serving: 326 calories (22 percent from fat), 8 grams fat (1.9 grams saturated, 4.3 grams monounsaturated), 111 milligrams cholesterol, 49.2 grams protein, 16 grams carbohydrates, 3.2 grams fiber, 499 milligrams sodium.

Egg Noodles

1/4 pound flat egg noodles

2 teaspoons olive oil

1/4 cup water from noodles

Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes.

Remove 1/4 cup cooking liquid to a mixing bowl and add oil. Drain noodles and add to the bowl. Add salt and pepper to taste. Toss well.

Yield: 2 servings.

Nutrition per serving: 197 calories (25 percent from fat), 5.5 grams fat (1 gram saturated, 3.7 grams monounsaturated), 9 milligrams cholesterol, 7 grams protein, 30 grams carbohydrates, 1 gram fiber, 114 milligrams sodium.

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