Turkey Stroganoff Noodle Toss

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Main Dish, Rachael Ray, Turkey

Ingredients

  • coarse salt
  • 3/4 lb extra-wide egg noodles
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 teaspoons Dijon mustard
  • 1/4 cup sour cream
  • 1 tablespoon fresh tarragon leaves, chopped
  • fresh ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 lbs turkey breast cutlets, cut into thin strips
  • 1 small onion, sliced
  • 1/3 cup coarsely chopped cornichon (or baby gherkin pickles)
  • 1/2 cup flat leaf parsley, chopped
  • thickly sliced pumpernickel bread

Directions

  1. Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.

  2. While the water comes to a boil and the noodles cook, heat a skillet over medium heat.

  3. Melt 2 tablespoons butter and cook with the flour for 1 minute.

  4. Whisk in the chicken stock; thicken for 1 minute.

  5. Stir in the mustard and sour cream; thicken for 2-3 minutes.

  6. Add in the tarragon, remove from the heat, and season with salt and pepper.

  7. Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.

  8. Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides?4 to 5 minutes.

  9. Add in the chopped cornichons; stir to combine.

  10. Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.

  11. Stir thoroughly; serve with thickly sliced pumpernickel bread

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