Save on Pinterest

Dilled Stroganoff

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

In Penfield, Pennsylvania, Kathy Preiss uses baby portobello mushrooms and a hint of dill for a special touch in her creamy stroganoff. Served with whole wheat pasta, it makes a rich medley in no time.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1-1/3 cups uncooked whole wheat spiral pasta
  • 1/3 pound lean ground turkey
  • 1 medium onion, chopped
  • 2-3/4 cups sliced baby portobello mushrooms
  • 3/4 cup water
  • 1 tablespoon ketchup
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup reduced-fat sour cream

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain.
  2. Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes.
  3. Stir in sour cream; heat through (do not boil). Drain pasta; serve with turkey mixture.

Nutrition Facts

1 each: 363 calories, 10g fat (4g saturated fat), 70mg cholesterol, 355mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 24g protein.

Recommended Video