Skillet Stroganoff

To keep the sour cream from curdling, remove the pan from the heat before stirring it in.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 29 %
Fat 8.9 g
Satfat 3.5 g
Monofat 2.9 g
Polyfat 1.2 g
Protein 22.5 g
Carbohydrate 24.5 g
Fiber 1.5 g
Cholesterol 75 mg
Iron 2.4 mg
Sodium 596 mg
Calcium 54 mg


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


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.