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Hi...
This is a "flash from the past" recipe!! I haven't made this in a long time so we had it tonight....still really good.
This recipe comes from my 1991 Southern Living Annual Recipes cookbook...this was my favorite source of recipes...I have all of the books from 1982 thru 2000!...then I met Taste of Home Magazine and got hooked on those recipes! Besides, Southern Living stopped making their annual cookbooks!
This is a quick and easy twist to beef stroganoff, but a little healthier version!
Enjoy!
hugs,
peg
Turkey Stroganoff
½ lb. fresh mushrooms, sliced
½ cup chopped onion
1 small clove garlic, minced
2 TBSP butter or margarine
1 (10-¾ - ounce) can cream of celery soup, undiluted
1 TBSP dry sherry
½ tsp. salt
½ tsp. dried whole dillweed
½ tsp. paprika
Dash of red pepper
1 (8-oz) carton sour cream
Hot cooked noodles
Saute mushrooms, onion, and garlic in butter in a large skillet for 5 minutes. Drain mixture, and set aside, reserving drippings in skillet. Add turkey to skillet; cook over medium heat until browned, stirring to crumble. Drain. Stir in soup and next 5 ingredients. Stir in reserved vegetable mixture. Cook over low heat 5 minutes, stirring often. Add sour cream; cook until thoroughly heated, stirring often (do not boil). Serve over noodles.
Yield: 4 to 6 servings.
Recipe source: Southern Living Magazine, April, 1991, submitted by Edith Askins of [color:88f6= ]Greenville, Texas.
This is a "flash from the past" recipe!! I haven't made this in a long time so we had it tonight....still really good.
This recipe comes from my 1991 Southern Living Annual Recipes cookbook...this was my favorite source of recipes...I have all of the books from 1982 thru 2000!...then I met Taste of Home Magazine and got hooked on those recipes! Besides, Southern Living stopped making their annual cookbooks!
This is a quick and easy twist to beef stroganoff, but a little healthier version!
Enjoy!
hugs,
peg
Turkey Stroganoff
½ lb. fresh mushrooms, sliced
½ cup chopped onion
1 small clove garlic, minced
2 TBSP butter or margarine
1 (10-¾ - ounce) can cream of celery soup, undiluted
1 TBSP dry sherry
½ tsp. salt
½ tsp. dried whole dillweed
½ tsp. paprika
Dash of red pepper
1 (8-oz) carton sour cream
Hot cooked noodles
Saute mushrooms, onion, and garlic in butter in a large skillet for 5 minutes. Drain mixture, and set aside, reserving drippings in skillet. Add turkey to skillet; cook over medium heat until browned, stirring to crumble. Drain. Stir in soup and next 5 ingredients. Stir in reserved vegetable mixture. Cook over low heat 5 minutes, stirring often. Add sour cream; cook until thoroughly heated, stirring often (do not boil). Serve over noodles.
Yield: 4 to 6 servings.
Recipe source: Southern Living Magazine, April, 1991, submitted by Edith Askins of [color:88f6= ]Greenville, Texas.