Monday, December 10, 2012
Quick Turkey Stroganoff
6 oz. whole wheat rotini (spiral pasta)
12 oz. turkey tenderloin, cut into thin strips
1 (8-oz.) pkg. sliced crimini mushrooms
1/2 cup finely chopped onion
1 tablespoon unbleached flour
3/4 cup lower-sodium beef broth
1/2 cup fat-free sour cream
2 teaspoons chopped fresh dill
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1. Cook pasta according to package directions; drain. Return to pot; cover to keep warm.
2. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat until hot. Add turkey; cook 2 minutes or until browned, stirring occasionally. Remove turkey.
3. .Add mushrooms and onion to skillet; reduce heat to medium. Cook 5 to 6 minutes or until well-browned, stirring occasionally. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth; bring to a boil over high heat. Boil 2 minutes or until slightly thickened, stirring constantly.
4. Reduce heat to medium-high; stir in turkey and any accumulated juices, sour cream, dill and mustard. Cook 1 minute or until hot and no longer pink in center, stirring constantly. Serve over pasta; sprinkle with pepper.
By Joyce Hendley @ cooking club.com