Diabetic Recipe of the Week: Turkey Stroganoff

4 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
8 oz. wide egg noodles

2 tsp. poppy seeds
Olive oil cooking spray
12 oz. fresh turkey breasts, cut into thin strips
1 small red onion, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 large portobello mushrooms, stemmed and thinly sliced
1 Tbsp. canola oil
1 1/2 Tbsp. flour
1 1/2 cups reduced-sodium beef broth
1/2 cup reduced-fat sour cream
1 1/2 tsp. Dijon mustard
1 1/2 Tbsp. fresh minced parsley
Preparation
1. Cook the noodles according to the package directions. Drain the noodles and return them to the pot. Add the poppy seeds and toss gently.
2. Coat a large skillet with olive oil cooking spray. Add the turkey and onion, toss with the salt and pepper, and saute for five minutes, until the onions are soft. Add the mushrooms and saute for three to four minutes, until the mushroom are soft and the turkey is cooked through. Transfer the turkey-vegetable mixture to a bowl; set aside.
3. Heat the canola oil in the skillet over medium heat. Add the flour and cook for one minute. Gradually add the broth and cook for about four minutes, stirring with a wood spoon, until the sauce thickens.
4. Reduce the heat to low. Blend in the sour cream and mustard. Return the turkey-vegetable mixture and any accumulated juices to the skillet. Cook just until heated through, do not boil.
5. Divide the noodles among individual plates and top with the Stroganoff. Garnish with fresh parsley.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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