Skillet Stroganoff

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

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 22.5g
  • Carbohydrate: 24.5g
  • Fiber: 1.5g
  • Cholesterol: 75mg
  • Iron: 2.4mg
  • Sodium: 596mg
  • Calcium: 54mg


  • 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


  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.
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