Turkey Stroganoff with Egg Noodles

Turkey stroganoff, an old Russian standby, can be made with turkey breast meat or leftover homemade cooked turkey. If you use cooked turkey, add about 2 cups at the end of the recipe. This will allow it to warm through in the sauce. The mixture of mushrooms, tomato paste and mustard gives the stroganoff sauce a tangy blend of flavors and a thick texture. It tastes even better the next day. If you have time, double the recipe and save the extra for another quick dinner.

Helpful Hints

Diced fresh onions can be found in the produce section of the supermarket.

Any type of mushrooms can be used.

Use a skillet that is just big enough to hold the meat in one layer. The sauce will boil away in a larger skillet.

Countdown

Place water for noodles on to boil.

Make stroganoff.

Make noodles.

Shopping List

3/4 pound boneless, skinless turkey fillets; 1 container fat-free, unsalted chicken broth; 1 small can tomato paste; 1 small jar Dijon mustard; 1 container reduced-fat sour cream; 1 container fresh diced onion; 1/2 pound sliced button mushrooms; 1 bunch parsley (optional) and 1/4 pound fresh egg noodles.

Staples: olive oil, black peppercorns.