Ingredients:
For the Stroganoff:
1 lb turkey breast, cut into strips
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt and pepper to taste
For Serving:
Cooked egg noodles or rice
Fresh parsley, chopped
Instructions:
Cook the Turkey:
Heat olive oil in a large skillet over medium-high heat. Add the turkey strips and cook until browned and cooked through. Remove from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add chopped onion and cook until softened. Stir in minced garlic and cook for 1 minute. Add mushrooms and cook until they release their juices and start to brown.
Prepare the Sauce:
Sprinkle flour over the mushrooms and stir to combine. Gradually add chicken broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce starts to thicken.
Finish the Stroganoff:
Stir in sour cream, Dijon mustard, paprika, salt, and pepper. Return the cooked turkey to the skillet and stir until well coated and heated through.
Serve:
Serve the stroganoff over cooked egg noodles or rice, and garnish with chopped parsley.