To keep the sour cream from curdling, remove the pan from the heat before stirring it in.
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
How to Make It
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.
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.
I've made variations of this many times over the years. With a few simple adjustments, it is a quick, easy, delicious meal. First change - I don't do the combination of meat. I just used ground turkey. I use 1 whole egg instead of the 2 egg whites. I use Panko or other breadcrumbs as I find the rye crumbs kind of weird. I add 1 teaspoon of garlic salt to the meatball mixture. After browning the meatballs, I do not wipe the skillet. I add fresh sliced mushrooms to the pan (after recoating with cooking spray) and saute them for 5 minutes, then add the meatballs back and the rest of the ingredients. Better Than Bouillon works great in place of the granules. I usually combine 1 teaspoon of cornstarch in 1 1/2 teaspoons of water just before removing from the heat (stir for 1 minute) to thicken the sauce a bit, then add the sour cream. Very filling - yes, not a lot of pasta, but good. Steamed broccoli completes the meal.
I like the basics of this recipe, but did it seem to anyone else like there is way too much meat/not enough noodles & sauce? Since I'm cooking for two, I will probably do half the amount of meat next time (as opposed to increasing the sauce/noodles, which I would recommend if you're cooking for four or more). I added lots of fresh ground black pepper at the end, since I thought it was a little bland. All in all, I'm glad to have a "light" recipe for stroganoff and will use this as a base in the future.
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