Turkey Stroganoff

  • 750g Fresh Turkey Thigh Strips
  • 3 cups farfalle pasta and fresh chives to serve
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 large brown onion, thinly sliced
  • 300g button mushrooms, quartered
  • 4 tablespoons tomato paste
  • 1 tablespoon wholegrain mustard
  • 150g light sour cream
  • 150ml skim milk
  • fresh chives, chopped, to serve

Cook pasta as per packet directions. Heat the oil in a large frying pan over a high heat, cook turkey for 5 minutes, or until it has browned. Remove from pan with a slotted spoon to drain any juices and set aside.

Reduce the heat to medium, cook onion and paprika in same pan for 2 minutes, or until onion has softened. Add mushrooms and cook for 3 minutes or until they are tender. Return turkey to pan, stir through tomato paste and mustard to combine ingredients well.

Reduce heat to low, add sour cream and milk, stirring to combine for 1 minute or until just heated through.

Serve stroganoff over drained pasta with green salad, garnish with chives.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Defrost in the refrigerator only, not on the bench.