Turkey Stroganoff
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
330 |
|
| % Daily Value* | ||
| Total Fat 10 g | 13% | |
| Saturated Fat 3 g | 15% | |
| Cholesterol 90 mg | 29% | |
| Sodium 850 mg | 37% | |
| Total Carbohydrate 36 g | 13% | |
| Dietary Fiber 3 g | 9% | |
| Sugars 5 g | ||
| Includes Added Sugars 1 g | 2% | |
| Protein 27 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 4% | |
| Iron | 20% | |
| Potassium | 10% | |
Ingredients
- 2 tbsp Olive Oil
- 1 lb Dave's Turkey Tenderloin Tips
- 4 cloves Garlic, minced
- ½ Yellow Onion, diced
- 10 oz Mushrooms, sliced
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Flour
- 4 cup Chicken Stock, Low Sodium or Unsalted
- 1 tbsp Worcestershire Sauce
- 8 oz Egg Noodles
- 2 oz Cream Cheese
- 4 oz Plain Greek Yogurt
Method of Preparation
Step 1
Add oil to a stock pot on medium heat. Pat dry turkey tips.
Add to pot and sear on both sides for 2-3 minutes.
Step 2
Remove turkey tips from pan. Add onions and mushrooms and sauté for 5 minutes, stirring occasionally.
Step 3
Add garlic, spices and flour and cook for 1 minute.
Step 4
Add chicken stock, Worcestershire sauce and turkey tips back to the pot.
Bring to a boil, cover and reduce heat to a simmer for 10-12 minutes.
Step 5
Remove cover, add egg noodles and bring back to a boil. Cook until noodles are tender.
Step 6
Remove from heat, stir in cream cheese and yogurt until melted. Let sit for 10 minutes, partially covered. Garnish with parsley. Add salt and pepper to taste if desired.
