DIJON TURKEY STROGANOFF
Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm., In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.
Nutrition Facts :
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
GROUND TURKEY STROGANOFF
Easy to make, fast ground turkey stroganoff recipe for cold nights.
Provided by Brandy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
- Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
- Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 76.8 g, Cholesterol 202.1 mg, Fat 31.9 g, Fiber 4.3 g, Protein 38.3 g, SaturatedFat 15.1 g, Sodium 1150.2 mg, Sugar 6.7 g
TURKEY DIJON ROLL-UPS
Lighten up with this simple tortilla creation--a smart twist on a classic turkey sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Spread mustard evenly on tortillas to edges.
- Top each tortilla evenly with carrot, turkey and lettuce. Roll up each tortilla; wrap securely with plastic wrap. Refrigerate 15 minutes or overnight.
- To serve, slice rolls diagonally into 3/4-inch-thick slices. Serve with dressing.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 0 g, TransFat 0 g
LAZYGIRL'S GROUND TURKEY STROGANOFF
A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles.
Provided by HeyMomma
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
- Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 41.8 g, Cholesterol 124.6 mg, Fat 19.6 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 4.4 g, Sodium 851.6 mg, Sugar 2 g
TURKEY STROGANOFF
Ground turkey stands in for traditional beef in this lighter take on a creamy classic, made simple with prepared sauce mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In 10-inch skillet, crumble ground turkey; sprinkle with pepper. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until turkey is no longer pink.
- Stir in water, sauce mix and noodles; heat to boiling. Stir; reduce heat to medium-low. Cover; cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
- Stir in sour cream. Cook and stir just until thoroughly heated. Sprinkle with chopped parsley.
Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 135 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 1 g, TransFat 0 g
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
TREEBEARD'S BEEF STROGANOFF DIJON
Treebeard's is a soul food/southern cooking restaurant in Houston, TX. A hint of dijon mustard makes this stroganoff stand out. Because you use tenderloin, it's naturally more tender and takes less time to cook.
Provided by GirlyJu
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet over med heat, melt 1 1/2 tbsp butter and saute tenderloin, onion and mushrooms until onion is soft and transparent.
- In separate small saucepan over med heat, melt remaining 1 1/2 tbsp butter; blend in flour and stir until smooth. Gradually whisk in beef broth and dijon mustard until smooth.
- Pour broth mixture over tenderloin. Reduce heat to low,cover and simmer for 20 minutes or until beef is very tender. Stir in sour cream and allow to bubble, but do not boil.
- Serve over cooked noodles.
Nutrition Facts : Calories 468.4, Fat 35.1, SaturatedFat 16.4, Cholesterol 125.5, Sodium 230.5, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 31.5
DIJON CHICKEN MUSHROOM STROGANOFF
Make and share this Dijon Chicken Mushroom Stroganoff recipe from Food.com.
Provided by flower7
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
- Bring to a boil.
- Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
- Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
- Remove chicken from skillet, cut into smaller pieces, and keep warm.
- Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
- Remove from heat and let cool slightly.
- Stir in sour cream.
- Return chicken and juices to skillet, turning chicken to coat.
- Serve with noodles.
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