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Time-saving turkey stroganoff

Tender turkey breast cooks quickly, so it's ideal for speedy weekday meals.

sauteed turkey, mushrooms and onions with a side of sugar snap peas
Serves
4
Price*
£1.85 Per Serving
Ready in**
30 Minutes
 

Nutritional information

Each serving of this recipe contains 283 calories, which is 14 percent of your reference intake for calories.
The sugar is rated LOW with 3.4 grams, which is 4 percent of your reference intake for sugar.
The fat is rated LOW with 10.3 grams, which is 15 percent of your reference intake for fat.
The saturated fat is rated LOW with 3.2 grams, which is 16 percent of your reference intake for saturated fat.
Salt is rated at LOW with 0.6 grams, which is 10 percent of your reference intake for salt. skip to ingredients and directions

Calories
283
14%
LOW
Sugar
3.4g
4%
LOW
Fat
10.3g
15%
LOW
Sat Fat
3.2g
16%
LOW
Salt
0.6g
10%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 2 tbsp olive oil
  • 1 onion, halved and finely sliced
  • 1 leek, trimmed of tough green leaves, finely sliced
  • 350g mushrooms, sliced
  • 1 level tsp paprika
  • 300ml chicken stock made with 1 Knorr Reduced Salt Stock Cube
  • 535g pack turkey breast steaks, cut into strips
  • 2 level tsp cornflour
  • 150g pot Asda Reduced Fat Soured Cream
  • 1 level tsp coarse-grain mustard
  • Rice and mangetout, to serve

How to make it

  1. Set aside 2 tsp of the oil. Heat the rest in a large frying pan and cook the onion and leek over a low heat, stirring often, for 5 minutes or until soft. Add the mushrooms and cook for 5 minutes, stirring often.
  2. Stir in the paprika, then add the chicken stock and simmer fast, uncovered, until the liquid has reduced by two-thirds. Tip into a bowl and set aside.
  3. Wipe out the pan and add 1 tsp of the reserved oil. Stir-fry half the turkey over a high heat for 3-4 minutes or until cooked through. Add the vegetables. Wipe out the pan again and repeat with the rest of the oil and turkey.
  4. Return the vegetables and turkey plus cooking juices to the pan and heat through. Mix the cornflour with 1 tbsp water. Stir into the pan with the soured cream and mustard and heat until simmering. Serve with rice and mangetout.