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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

Recipe Reviews

Rated 3.111111 out of 5 stars after 9 reviews.

(9) | Rate this Recipe
Serves
4
Price*
£1.85 Per Serving
Ready in**
30 Minutes

Each 414g serving contains

Nutritional information

Each 414g serving of this recipe contains 360 calories, which is 18 percent of your reference intake for calories.
The sugar is rated Low with 4.2 grams, which is 5 percent of your reference intake for sugar.
The fat is rated Med with 14.6 grams, which is 21 percent of your reference intake for fat.
The saturated fat is rated Low with 4.2 grams, which is 21 percent of your reference intake for saturated fat.
Salt is rated at Low with 1.1 grams, which is 19 percent of your reference intake for salt.
This recipe is 1 of your Daily-Five. skip to ingredients and directions

ENERGY
1,507KJ
360KCAL
18%
FAT
Med
14.6g
21%
SATURATES
Low
4.2g
21%
SUGAR
Low
4.2g
5%
SALT
Low
1.1g
19%
1

of your
5-a-day

of your reference intake
Typical energy values per 100g: 364kJ/87kcal
*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, to serve
  • 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.