Skillet Stroganoff Recipe
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.
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