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Turkey stroganoff
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Serves: 4
1 tbsp olive oil
500g pack essential Waitrose British Turkey Skinless Diced Breast Fillet
300g pack essential Waitrose Cup Mushrooms, sliced
1 tsp paprika
195g can essential Waitrose Sweetcorn, drained
2 tsp wholegrain mustard
300ml tub essential Waitrose Soured Cream
1 x ½ 25g pack fresh parsley, chopped
1. Heat the oil in a large frying pan and fry the turkey for 3 minutes.
2. Add the mushrooms and paprika and fry for 5 minutes. Add the sweetcorn and mustard and cook for 1 minute.
3. Off the heat, stir in the soured cream and season. Garnish with parsley and serve with cooked rice.
Typical values per serving:
Energy |
1635.944kJ 391kcals |
---|---|
Fat | 21.5g |
Saturated Fat | 10.2g |
Carbohydrate | 15.2g |
Sugars | 7.3g |
Salt | 0.7g |
This recipe was first published in June 2012.
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