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Categories:
turkey cutlets salt fresh ground black pepper olive oil onion garlic fresh mushrooms sour cream tomatoes Worcestershire sauce hot sauce whole wheat egg noodles
Viewed: 57 - Published at: 9 years agoIngredients
- 1 lb turkey cutlets, sliced into thin, 1-inch strips
- salt, to taste
- fresh ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 lb fresh mushrooms, sliced
- 1 cup fat free sour cream
- 1/2 cup tomatoes, chopped (canned or fresh)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2 cups whole wheat egg noodles, cooked, hot
Method
- Season the turkey strips with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the turkey and brown on all sides, about 6 to 7 minutes total. Set the turkey on a plate and keep warm.
- Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.
- Add the sour cream, tomatoes, Worcestershire and hot sauces. Combine well and heat thoroughly. Add the turkey and any juices. Taste and adjust the salt and pepper.
- Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the stroganoff mixture into the center of each ring and serve.
