Comfort classics like "Beef Stroganoff" do not have to be unhealthy. Today I am showing you how you can make an old classic a new, healthy favorite! By substituting ground turkey for the beef and eliminating condensed soups, this dish can be both delicious AND good for you!
2 Tablespoons butter
2 shallots, diced
1 package sliced mushrooms
1/2 cup red wine (I used Black Box Malbec)
1.5 pounds ground turkey
1 cup tomato juice
1/2 cup red wine (Black Box Malbec)
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup low-fat Greek yogurt
1/2 cup low-fat sour cream
1 teaspoon cayenne pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 16 ounce package egg noodles, cooked
In a small skillet over medium heat, melt the butter and cook the mushrooms and shallots. When the mushrooms are soft, add 1/2 cup of red wine, then cook until the wine has reduced. Meanwhile, cook the ground turkey in a large skillet, then drain any excess fat. Return the ground turkey to the heat and add mushroom mixture, tomato juice, wine and season with black pepper and cayenne pepper. Stir well to incorporate the flavors. In a bowl, stir together Greek yogurt and sour cream along with cayenne pepper, rosemary and thyme. Slowly stir this yogurt/sour cream mixture into the turkey mixture to keep the mixture from curdling. Once it has all been combined, taste to see if you need to adjust any seasonings, then serve on top of noodles. Enjoy!
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