Sunday, June 20, 2010

HNJJ CHEF: Shelby's Quick Stroganoff

1 lb. ground turkey
3 slices diced bacon
1/2 c. chopped onion
scant 3/4 t. salt
1/4 - 1/2 t. paprika
dash pepper
1 can cream of mushroom soup
1 c. plain yogurt

1. - Brown the ground turkey with the bacon in a large frying pan.

2. - Add the onion; cook until tender, but not brown.

3. - Drain the excess fat, if there is any.

4. - Add the three seasonings to the meat mixture.

5. - Stir in the soup.

6. - Cook slowly (on low) uncovered for about 20 minutes, stirring frequently.

7. - Stir in the plain yogurt and heat through - do not boil.

8. - Serve over hot cooked noodles.

In the early 1970s, when I had my first apartment and no money, my sister-in-law passed along her recipe for Shelby's Hamburger Stroganoff. Over the years the recipe has evolved. The hamburger is now turkey, the bacon is low sodium, the sour cream is yogurt, the salt has been cut down, and the whole-grain noodles are not buttered.

Additionally, you can add a small can of mushrooms.

If you are making it for company or want it a little thicker and have an extra dollar, buy Greek yogurt at Taste of Crete (on Route 206 next to the Cost Cutters mall). It is worth it!

Serve the stroganoff over the noodles with a bright-color vegetable. Should serve 4.

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