Skillet Stroganoff

Name: Skillet Stroganoff
Ingredients: 1/2 pound ground raw turkey breast; 1/2 pound lean ground pork; 1 cup fresh rye breadcrumbs; 1 tablespoon dried parsley flakes; 1/2 teaspoon dried tarragon; 1/2 teaspoon onion powder; 2 egg whites; Vegetable cooking spray; 2 cups water; 1 tablespoon beef-flavored bouillon granules; 1 (4-ounce) can mushroom stems and pieces, drained; 2 1/2 cups uncooked medium egg noodles; 1/2 cup low-fat sour cream; 1/2 cup sliced green onions

14 ingredients

2 steps

Ingredients

1/2 pound ground raw turkey breast
1/2 pound lean ground pork
1 cup fresh rye breadcrumbs
1 tablespoon dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
2 egg whites
Vegetable cooking spray
2 cups water
1 tablespoon beef-flavored bouillon granules
1 (4-ounce) can mushroom stems and pieces, drained
2 1/2 cups uncooked medium egg noodles
1/2 cup low-fat sour cream
1/2 cup sliced green onions

Directions

1

Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add meatballs, and cook 6 minutes, browning on all sides. Drain well. Wipe drippings from skillet with a paper towel.
2

Return meatballs to skillet. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally. Remove from heat; stir in sour cream. Sprinkle with green onions.