Russian Turkey Stroganoff Recipe
My husband liked everything except the mushrooms in this Turkey Stroganoff recipe. I loved the whole Turkey Stroganoff in all its goodness. Check it out!
Summary
MethodBoil
Ingredients
1 1/2 pounds boneless turkey breast fillets
2 tablespoons whole wheat flour
2 tablespoons Chicken Stock
2 tablespoons minced shallots
1 pound mushrooms, sliced
3 tablespoons minced fresh parsley
2 teaspoons basil
1 large tomato, peeled, seeded, and chopped
3/4 cup Chicken Stock
2 teaspoons tamari or soy sauce
1 clove garlic
1/4 cup low-fat yogurt
2 cups hot cooked rice
Directions
Flatten the turkey breasts by placing them between two sheets of waxed paper and pounding with a mallet until about 1/4 inch thick.
Cut the turkey into bite-size pieces.
Dredge the turkey in the flour.
Heat the two tablespoons of stock in a large skillet over medium heat.
Stir in the shallots.
When the shallots are translucent, add the turkey and brown lightly, turning frequently.
Add the mushrooms, parsley, basil, tomatoes, stock, and tamari, then push the garlic through a garlic press into the pan.
Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes, stirring occasionally.
Remove from heat and gently stir in yogurt.
Place the rice on a serving platter.
Cut the turkey into bite-size pieces.
Dredge the turkey in the flour.
Heat the two tablespoons of stock in a large skillet over medium heat.
Stir in the shallots.
When the shallots are translucent, add the turkey and brown lightly, turning frequently.
Add the mushrooms, parsley, basil, tomatoes, stock, and tamari, then push the garlic through a garlic press into the pan.
Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes, stirring occasionally.
Remove from heat and gently stir in yogurt.
Place the rice on a serving platter.
