This simple dinner is easy and has all the stroganoff tastes with very little effort. This version of stroganoff is made with potatoes rather than noodles, and everything cooks in one pan--skillet, chef's pan, or pot--for easy cleanup. With lots of lean protein and vegetables the dish is great if you're on a diabetic diet or want to "eat healthy." I use a moderate amount of Yukon Gold potatoes in the stew (leave the skins on for ease and nutrition), but you can substitute whatever starchy potato you have on hand. You won't need much to accompany the stew. A salad and perhaps some bread or biscuits would be plenty. The stew is great freshly made, and I think tastes even better reheated for leftovers. Enjoy!
Ground Turkey and Potato Stroganoff Stew (Diabetic Friendly)-- Serves 4+
1 tablespoon of canola oil
1 medium onion, chopped
8 ounces of sliced or quartered mushrooms
4-5 medium Yukon Gold potatoes, sliced, then cut into 1-inch pieces (1 1/2-2 cups)
16 ounces of lean ground turkey (90-93 percent)
1 teaspoon of dried parsley flakes
1/2 teaspoon of dried dill
1/4 teaspoon of pepper, plus more to taste
1/2 teaspoon of salt, divided, plus more to taste
1/2 teaspoon of garlic powder
1 teaspoon of sweet paprika
1 1/2 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
2 tablespoons of milk
2 teaspoons of cornstarch
1/2-2/3 cup of light sour cream
Fresh parsley, optional
In a large pot, chef's pan, or skillet, heat the oil over medium heat and add the onion, mushrooms, and potatoes. Saute the vegetables for 5-10 minutes or until they begin to soften. Crumble the ground turkey into the pan and sprinkle on the parsley, dill, pepper, 1/4 teaspoon of salt, the garlic powder, and the paprika. Saute the turkey and vegetables together for about 10 minutes or until the turkey is cooked through. Add the water to the pan along with the chicken base and stir them into the vegetable/turkey mixture. Bring the mixture to a boil, partially cover the pan, turn down the heat to medium-medium-low, and let the mixture simmer until the potatoes are very tender and the liquid has been reduced by about one-quarter to one-third. Mix the milk and cornstarch and add them to the mixture, stirring until the liquid thickens to a gravy consistency. Stir in enough sour cream to give you a consistency you like. Taste the mixture and add a bit more salt and pepper, if you think it needs it. Serve the stew on plates or in bowls. You can top the stew with fresh parsley for color, if you like.
Comments