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Turkey Portabella Stroganoff With Egg Noodles
Recipes
Turkey Portabella Stroganoff With Egg Noodles

Ingredients

  • 1 pound turkey cutlets (or use leftover turkey)
  • large zip-top bag
  • ¼ cup flour + 3 tablespoons flour
  • 1 teaspoon seasoned salt
  • ¼ cup garlic butter
  • 2 tablespoons frozen diced onions
  • 8 ounces sliced baby portabella mushrooms
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon browning sauce
  • 1 tablespoon ketchup
  • ¼ cup sherry
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 (12-ounce) jar beef gravy
  • ½ cup sour cream
  • 12 ounces wide egg noodles (¾ bag)
  • ¼ cup water

Steps

  1. Cut turkey into bite-size pieces. Wash hands.
  2. Preheat large saucepan on medium-high 2-3 minutes.
  3. Place ¼ cup flour and seasoned salt in zip-top bag; shake to mix. Using tongs, add turkey, seal tightly and shake to coat. (If using leftover turkey, skip this step).
  4. Place butter in large saucepan, swirling to coat. Heat 1 minute. Add turkey; cook 4-6 minutes (2-3 minutes, if using leftover turkey), stirring occasionally.
  5. Fill medium saucepan ½ full of water. Cover and bring to boil on high heat for pasta.
  6. Stir into turkey: onions, mushrooms, Worcestershire sauce, browning sauce and ketchup. Sauté 2-3 minutes, stirring occasionally.
  7. Stir into turkey, in this order: sherry, chicken broth, gravy, then sour cream. Bring just to boil, about 10-15 minutes. (Note: By adding ingredients in this order it prevents the sour cream from curdling).
  8. Stir pasta into boiling water. Boil 5-7 minutes, stirring occasionally.
  9. In small bowl, combine 3 tablespoons flour and ¼ cup water until creamy. Slowly, while stirring constantly, add to turkey mixture. Bring just to boil, then reduce heat to low. Simmer 3 minutes.
  10. Drain pasta and serve. (Makes 6 servings.)