Skillet Stroganoff Recipe
I am sharing this recipe of Skillet Stroganoff which is near and dear to my heart. A good way to use up turkey is to make some irresistible Skillet Stroganoff. There is no bigger sin than reading this recipe of Skillet Stroganoff and not trying it out.
Ingredients
1/2 pound ground raw turkey breast
1/2 pound lean ground pork
1 cup fresh rye breadcrumbs
1 tablespoon dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
2 egg whites
Vegetable cooking spray
2 cups water
1 tablespoon beef-flavored bouillon granules
1 (4-ounce) can mushroom stems and pieces, drained
2 1/2 cups uncooked medium egg noodles
1/2 cup low-fat sour cream
1/2 cup sliced green onions
Directions
Combine first 7 ingredients in a bowl, and stir well.
Shape mixture into 24 (1-inch) meatballs.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add meatballs, and cook 6 minutes, or until browned on all sides.
Drain well.
Wipe drippings from skillet with a paper towel.
Return meatballs to skillet.
Add water, bouillon granules, and mushrooms; bring to a boil.
Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally.
Remove from heat; stir in sour cream.
Sprinkle with green onions.
Shape mixture into 24 (1-inch) meatballs.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add meatballs, and cook 6 minutes, or until browned on all sides.
Drain well.
Wipe drippings from skillet with a paper towel.
Return meatballs to skillet.
Add water, bouillon granules, and mushrooms; bring to a boil.
Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally.
Remove from heat; stir in sour cream.
Sprinkle with green onions.
