Turkey Stroganoff
There are so many great recipes and food to eat, but stroganoff has always been high on my list. I have only ever had beef stroganoff, but in my attempts to make food that I love more healthy and less fattening I decided to try turkey stroganoff. Another reason I wanted to try making turkey stroganoff was because I have never made homemade egg noodles. Also to make this recipe more healthy I used whole grains and lower fat products
The Ingredients
Whole Wheat Egg Noodles
- 1 c. Whole Wheat Flour
- 1 c. All Purpose Flour
- 3 eggs
- 3 tbsp of water
- ¼ tsp salt
Strogonoff
- 1 lb turkey breast tenderloin (divide larger tenderloin for two meals)
- 1 small onion
- 1 tbsp chopped garlic
- butter spray
- 20 oz Beef Broth (I thought about trying chicken broth)
- 4 tbsp cornstarch
- 1/2 tbsp Worcestershire Sauce
- 1 tbsp Deli Mustard
- 1/4 c Sherry
- 1 c Light Sour Cream
- 1/2 c. frozen peas
- 2 tbsp Parsley
The Directions
1. Preheat oven to 350 degrees and cook turkey breast tenderloin for 70 minutes or until internal temperature is 160 degrees or above.
2. Start with the egg noodles. Add and mix all the ingredients on a low setting in your stand mixer bowl. You will know it is ready when it looks like a ball of dough. Take this dough and using a rolling pin flatten it out as thin as possible. Once you have the dough nice and thin use a pizza cutter to separate the dough into strips. Cooking times for the noodle will depend on the thickness of the dough. Start time would be around 12 minutes, but could go up to 20.
3. Once you have the noodles boiling, start the onions and garlic with some butter spray in a large pan. Cook these on medium until softened – about 7 minutes.
My first time making egg noodles – if it isn’t obvious from this picture, I didn’t do so well. WAY too thick! They still tasted good, but next time I will make them thinner.
4. While the onions and garlic are softening add the broth to a measuring cup and mix in the cornstarch. This will help keep the cornstarch from clumping. If you use corn starch often, you learn to try to not add it to hot liquid. Then add the broth to the onions and garlic and increase the heat. Also at this time add sherry, mustard, and Worcestershire sauce – bring to a boil.
5. Sauce should be getting thicker. Turkey should be ready to take out of the oven – use the stand mixer to shred the turkey. 
Then add the shredded turkey to the thickened broth. Lower the heat to medium and cook with turkey for 5 minutes.
6. Add sour cream and peas to the sauce. Heat for about 5 more minutes and add parsley to the top. Serve on a bed of noodles- top with parsley and pepper to taste.
- 1 c. Whole Wheat Flour
- 1 c. All Purpose Flour
- 3 eggs
- 3 tbsp of water
- ¼ tsp salt
- 1 lb turkey breast tenderloin (divide larger tenderloin for two meals)
- 1 small onion
- 1 tbsp chopped garlic
- butter spray
- 20 oz Beef Broth (I thought about trying chicken broth)
- 4 tbsp cornstarch
- ½ tbsp Worcestershire Sauce
- 1 tbsp Deli Mustard
- ¼ c Sherry
- 1 c Light Sour Cream
- ½ c. frozen peas
- 2 tbsp Parsley
- Preheat oven to 350 degrees and cook turkey breast tenderloin for 70 minutes or until internal temperature is 160 degrees or above.
- Start with the egg noodles. Add and mix all the ingredients on a low setting in your stand mixer bowl. You will know it is ready when it looks like a ball of dough. Take this dough and using a rolling pin flatten it out as thin as possible. Once you have the dough nice and thin use a pizza cutter to separate the dough into strips. Cooking times for the noodle will depend on the thickness of the dough. Start time would be around 12 minutes, but could go up to 20.
- Once you have the noodles boiling, start the onions and garlic with some butter spray in a large pan. Cook these on medium until softened – about 7 minutes.
- While the onions and garlic are softening add the broth to a measuring cup and mix in the cornstarch. This will help keep the cornstarch from clumping. If you use corn starch often, you learn to try to not add it to hot liquid. Then add the broth to the onions and garlic and increase the heat. Also at this time add sherry, mustard, and Worcestershire sauce – bring to a boil.
- Sauce should be getting thicker. Turkey should be ready to take out of the oven – use the stand mixer to shred the turkey. Then add the shredded turkey to the thickened broth. Lower the heat to medium and cook with turkey for 5 minutes.
- Add sour cream and peas to the sauce. Heat for about 5 more minutes and add parsley to the top. Serve on a bed of noodles- top with parsley and pepper to taste.
