Roast Pepper and Turkey Stroganoff
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Roast Pepper and Turkey Stroganoff

Makes 6 servings Prep time Under 30 minutes Total time Less than 1 Hour

Ingredients

2 tablespoons vegetable oil, divided

24-ounce package JENNIE-O TURKEY STORE® All Natural Boneless Turkey Tenderloins, cut into strips

8 ounces mushrooms, sliced

4 garlic cloves, minced

1/2 cup dry white wine

1 cup chicken broth

1/4 cup tomato paste

1 cup roasted red peppers

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

3 tablespoons low-fat sour cream

1/3 cup green onions, thinly sliced

1/4 cup fresh flat-leaf parsley, chopped

16 ounces thick egg noodles

Directions

In a large skillet heat 1 tablespoon oil over medium-high heat. Add tenderloins in two batches. Cook the tenderloins as specified on the package. Always cook to well done, 165ËšF as measured by a meat thermometer. Remove from pan; keep warm.

Heat remaining oil in same skillet. Add mushrooms and garlic; cook for 5 minutes or until softened.

Add wine; simmer until reduce by half. Stir in broth, tomato paste, roasted peppers, salt and freshly ground pepper. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.

Stir in sour cream, green onions and parsley. Serve over hot cooked noodles.

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