Turkey Stroganoff

🛒 Ingredients

• Turkey Breast 100 g · 115 kcal
• Cremini Mushrooms 70 g · 15 kcal
• Yellow Onion 30 g · 12 kcal
• Vegetable Oil 3 g · 27 kcal
• Unsalted Butter 3 g · 21 kcal
• All-purpose Flour 3 g · 11 kcal
• Chicken Broth 70 g · 7 kcal
• Sour Cream 30 g · 60 kcal
• Egg Noodles 65 g · 240 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Slice turkey breast into thin strips. Season generously with salt and black pepper.
2. Heat vegetable oil and butter in a large skillet over medium-high heat. Sear turkey strips in batches until lightly browned, then set aside.
3. In the same skillet, add the sliced mushrooms and diced onion. Sauté until mushrooms are tender and onions are translucent, about 5-7 minutes.
4. Sprinkle flour over the vegetables and stir for 1 minute to create a roux, lightly toasting the flour.
5. Gradually whisk in the chicken broth, ensuring no lumps. Bring to a simmer, stirring until the sauce thickens.
6. Reduce heat to low, then stir in the sour cream until well combined and heated through. Avoid boiling the sauce after adding sour cream to prevent curdling.
7. Return the cooked turkey to the skillet and stir to coat evenly. Simmer for a few minutes to ensure the turkey is heated through.
8. Serve immediately over hot egg noodles, garnished with fresh chopped parsley.