Turkey Stroganoff

Culinary Setting
Boneless Breast


1 lb TURKEY BREAST CUTLETS, cut into 1/2-inch strips

2 tbsp margarine

1/2 tsp salt

1/2 tsp pepper

1/2 c onion, sliced

1 tsp minced garlic

1/2 lb mushrooms, thinly sliced

1 tbsp brandy

1 tbsp flour

1 tsp dried dill weed

3/4 c reduced-sodium chicken bouillon

1 tbsp catsup

1 c non-fat imitation sour cream

8 oz yolk-free noodles, cooked according to package directions


In large non-stick skillet over medium-high heat, saute turkey in margarine 1 to 2 minutes; sprinkle with salt and pepper. Add onion and garlic and saute 1 to 2 minutes. Add mushrooms and saute 1 to 2 minutes or until turkey is no longer pink in center.

Add brandy and cook until liquid is almost evaporated. Sprinkle flour and dill over turkey mixture, stirring 1 minute.

In 1-cup measure combine bouillon and catsup and pour into turkey mixture. Cook 1 to 2 minutes or until slightly thickened. Remove pan from heat and add sour cream, stirring a little in at a time. Reduce heat to medium-low, return mixture to heat and cook 1 to 2 minutes to heat through. To serve, spoon turkey mixture over hot noodles.

Nutrition Facts

Total Calories 448

Total Fat 8 g

% Daily Total Fat 16

Cholesterol 70 g

Sodium 666 mg

Total Carbohydrates 52 g

Protein 41 g