Recipes
Time-saving turkey stroganoff
Tender turkey breast cooks quickly, so it's ideal for speedy weekday meals.
Tender turkey breast cooks quickly, so it's ideal for speedy weekday meals.
(24 votes)
Cook: 30 Mins
Serves: 4
Price: £1.85 per serving
Nutritional Information
Each 414g serving contains
Energy
1507kj
360kcal
1507kj
360kcal
18%
Fat
14.6g
14.6g
Med
21%
21%
Saturates
4.2g
4.2g
Low
21%
21%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
1.1g
1.1g
Low
19%
19%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
2 tbsp olive oil
1 onion, halved and finely sliced
1 leek, trimmed of tough green leaves, finely sliced
350g mushrooms, sliced
1 level tsp paprika
300ml chicken stock made with 1 Knorr Reduced Salt Stock Cube
535g pack turkey breast steaks, cut into strips
2 level tsp cornflour
150g pot Asda Reduced Fat Soured Cream
1 level tsp coarse-grain mustard
Rice, to serve
Mangetout, to serve
Method
1
Set aside 2 tsp of the oil. Heat the rest in a large frying pan and cook the onion and leek over a low heat, stirring often, for 5 minutes or until soft. Add the mushrooms and cook for 5 minutes, stirring often.
2
Stir in the paprika, then add the chicken stock and simmer fast, uncovered, until the liquid has reduced by two-thirds. Tip into a bowl and set aside.
3
Wipe out the pan and add 1 tsp of the reserved oil. Stir-fry half the turkey over a high heat for 3-4 minutes or until cooked through. Add the vegetables. Wipe out the pan again and repeat with the rest of the oil and turkey.
4
Return the vegetables and turkey plus cooking juices to the pan and heat through. Mix the cornflour with 1 tbsp water. Stir into the pan with the soured cream and mustard and heat until simmering. Serve with rice and mangetout.