Turkey Vegetable Stroganoff
Turkey breast strips simmered with mushrooms, carrots, and onion in a tangy sour cream sauce with dry sherry and Dijon mustard. A lighter, vegetable-loaded stroganoff served over egg noodles in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minClassic stroganoff gets a fresh spin with turkey breast and a garden’s worth of vegetables.
Strips of turkey simmer alongside mushrooms, halved carrots, and sliced onion in chicken broth with soy sauce and garlic. A hint of crushed red pepper keeps things interesting.
The real magic happens when sour cream, dry sherry, and Dijon mustard get stirred in at the end, creating a tangy, silky sauce that coats everything. Spoon it over hot egg noodles and dig in.
Kitchen Tips
- Keep the heat low when adding the sour cream mixture so the sauce stays smooth and doesn’t curdle
- Simmer the carrots first since they take the longest to get tender
- Use dry sherry, not cooking sherry, for cleaner flavor without extra salt
- A pinch more Dijon at the table adds a mustard punch if you like it bold
Ingredients
Directions
In small bowl, combine sour cream, sherry and mustard; set aside.
In large skillet, saut? garlic and crushed pepper in olive oil Add carrots and chicken broth; simmer, covered over medium heat 5 minutes.
Add onion, simmer 5 min. more. Stir in turkey, mushrooms, soy sauce and flour.
Simmer, covered, until mushrooms are tender.
Stir in sour cream mixture; cook until heated through.
Do not boil.
Cook noodles according to package directions, using 2 teaspoon salt in water.
Drain.
Comments
turkey not mentioned in ingredients!! how much is needed?
Thanks for your comment. Just edited the recipe, should be 500 grams turkey breast strips, enjoy!