CHEF JEFF — ONE BYTE AT A TIME: Turkey Stroganoff

If you still have Thanksgiving leftovers, try this.

Turkey Stroganoff

2 cups cooked turkey

2 teaspoons olive oil, divided

Salt and freshly ground black pepper

1 cup chopped onion

½ pound sliced button mushrooms

¾ cup fat-free, low-salt chicken broth

2 tablespoons tomato paste

2 tablespoons Dijon mustard

1 tablespoon sour cream

2 tablespoons chopped fresh parsley (optional)

Slice turkey into ¼-inch strips. Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Brown turkey for 1 minute. Remove to plate. Sprinkle with a little salt and pepper to taste. Add teaspoon oil and onion. Saute 2 minutes. Add mushrooms. Continue to saute for 2 minutes more. Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little more mustard. Add turkey. Return turkey to sauce and add sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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