Turkey and Vegetable Stroganoff

A healthy version of a classic dish, using low fat turkey and fresh seasonal vegetables. The dish is equally as delicious as a traditional stroganoff.

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Why should your recipe win?
This recipe is low calorie, but doesn't look or taste like it. It is very healthy, looks very colorful and can equally be served to the family or for a dinner party. It is quick and easy to prepare after work.


  • 500g Turkey breast escallops or Turkey breast (cut into strips)
    1 red pepper (seeded and cut into strips)
    1 yellow pepper (seeded and cut into strips)
    I courgette (cut into strips similar size)
    1 red onion (cut into strips similar size to turkey and peppers)
    225 g button mushrooms sliced
    2 cloves garlic crushed
    1 dried chilli chopped (optional)
    450 ml chicken stock
    1 tbsp plain flour
    4 tbsn plain yoghurt or fat free fromage frais
    1 tsp of paprika
    1 tbsn fresh chopped parsley
    Salt and pepper


  1. Spray a large heavy frying pan with oil (or use 1 tspn olive oil) and fry turkey until cooked (5 mins) Add red and yellow peppers, courgette and stir fry for 2-3 mins Add crushed garlic and chopped chilli and cook for ½ min Add mushrooms, stir and add 1-2 tbsn of the stock if needed Sprinkle with flour and stir Gradually add rest of stock Bring to boil and simmer gently for 3 mins reducing liquid slightly On low heat add in yoghurt a tablespoon at a time until warmed through Add parsley and paprika and season to taste Serve on bed of rice, noodles, pasta or over jacket potato
  • Total time: 20 mins prep + 15 mins cooking

Serves: 4

2 stars

Average user rating Based on 72 ratings