Description
A healthy and creamy turkey stroganoff featuring tender strips of skinless turkey breast and baby button mushrooms in a smooth, flavorful sauce made with fromage frais and vegetable stock. This quick and easy stovetop recipe is perfect for a nutritious weeknight meal and pairs well with rice, pasta, mashed potatoes, or quinoa.
Ingredients
Scale
Turkey and Mushrooms
- 1.1 pounds turkey breast, skinless, cut into strips
- 7-9 ounces baby button mushrooms
- 3 tablespoons olive oil
Sauce
- 1½ tablespoons butter
- 1½ tablespoons all-purpose/plain flour
- ½ teaspoon onion granules
- ⅚ cup vegetable or chicken stock (approximately 2/3 cup)
- 2 tablespoons fromage blanc, fromage frais, or low-fat sour cream
- Fine sea salt and pepper, to taste
Instructions
- Cook the mushrooms: In a large pan, heat 3 tablespoons of olive oil over fairly high heat. Add the baby button mushrooms and fry for about 5 minutes until golden, stirring occasionally. Use a slotted spoon to transfer the mushrooms into a bowl, leaving the pan on the heat.
- Cook the turkey strips: In the same pan, season the turkey strips lightly with salt and pepper. Fry for 3-4 minutes until the turkey is no longer pink, stirring frequently to ensure even cooking. Do not overcook. Use a slotted spoon to remove the turkey and place it in a bowl. Lower the heat but keep the pan on.
- Prepare the sauce: Gently melt the butter in the pan. Add the flour and whisk continuously until the mixture thickens. Gradually pour in the vegetable or chicken stock while whisking until the sauce becomes thick, smooth, and creamy. Stir in the onion granules, remove the pan from heat, then stir in the fromage frais or low-fat sour cream. Season with fine sea salt and pepper to taste.
- Combine and serve: Return the cooked mushrooms and turkey along with their juices to the pan with the sauce. Stir well to combine and heat through gently if needed. Adjust seasoning if necessary. Serve immediately, optionally garnished with freshly chopped parsley. This dish pairs beautifully with rice, pasta, mashed potatoes, or quinoa.
Notes
- The turkey: Avoid overcooking by stirring often and removing from heat as soon as it turns opaque and is no longer pink.
- The mushrooms: Rinse mushrooms and drain well before cooking. Pat dry with a clean cloth to remove excess moisture. If using regular mushrooms instead of baby button mushrooms, slice them roughly before cooking.
- The sauce: Use a whisk to combine ingredients for a perfectly smooth and creamy texture; avoid using a spoon to prevent lumps.
- Best served hot with rice, pasta, mashed potatoes, or quinoa.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave. Add a splash of water if the sauce thickens upon reheating.
- Freezing is not recommended as turkey texture can become chewy after freezing and reheating, though this is a matter of personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 75 mg
