Turkey Stroganoff Low Fatcalories Food

GROUND TURKEY STROGANOFF

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.

TURKEY STROGANOFF - LOW FAT/CALORIES

Steps:

• n a large pot, boil water, add noodles and strain when cooked.
• While noodles are cooking, sautee the onions and garlic in olive oil until clear.
• Add turkey, parsley, pepper and salt, and cook on medium to medium high until done.
• Add beef broth cube and cold water and stir until dissolved.
• Next, add yogurt and sour cream and cook on medium low until thickened.
• Combine sauce with noodles, and serve.

LOW FAT GROUND TURKEY STROGANOFF

Steps:

• Start cooking your noodles.
• Microwave corn 1/2 the amount of time according to packaging.
• Meanwhile, spray pan with very little oil, then cook onions and mushrooms until they start to soften.
• Add turkey, and cook thoroughly.
• Add corn, soup, milk, garlic salt, pepper, and stir.
• Bring to boil, then cover, reduce heat, and let simmer for 5 minutes. Stirring 1/2 way through.
• Remove lid, raise heat slightly, and let simmer for 5 more minutes. (stirring a fair bit).
• reduce heat to low, add sour cream and stir till fully mixed inches.
• serve over noodles.

BEEF STROGANOFF (LOW-CALORIE)

Steps:

• Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.).
• Heat margarine in 10-inch nonstick skillet over medium heat; Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes, stirring occacionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
• Mix cornstarch and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
• Serve over noodles; sprinkle with parsley.

LOWFAT TURKEY STROGANOFF

Steps:

• Heat oil in heavy large skillet over medium heat. Add turkey and onion and cook until turkey is brown, stirring occasionally, about 12 minutes. Mix in mushrooms, wine and nutmeg. Season turkey with salt and pepper. Reduce heat. Simmer 15 minutes.
• Puree cottage cheese, yogurt and lemon juice in blender or processor until smooth. Add to turkey and stir until heated through (do not boil). Place fettuccine on platter. Pour turkey over. Sprinkle with paprika.