Recipe: Ground Turkey Stroganoff

GROUND TURKEY STROGANOFF

3 Tbsp olive oil
1/2 lb (8 oz) mushrooms (white button or crimini), sliced
1/4 tsp salt
1 onion,  sliced or roughly chopped
1 package (usually around 1 1/4 lb) ground turkey
1/4 cup flour
2 cups turkey, chicken, or vegetable stock (broth will work in a pinch)
2 Tbsp sherry (not cooking sherry; NEVER cooking sherry)
1 tsp ground dry mustard
2 Tbsp tomato paste
pinch (1/8 tsp) each oregano and dill
1 cup green (sweet) peas
1/3 cup low- or non-fat Greek yogurt or sour cream

Heat the olive oil in a saute pan over medium-low heat.  Add the mushrooms and salt, and saute.  When cooked, remove from the pan.  Add the onions and cook.  When transparent, add the ground turkey and cook until no longer pink.  Turn the heat to high and cook out most of the moisture -- but not all.

Reduce heat back to medium.  Add the flour to the pan, stirring to combine.  Cook for 2-3 minutes (this will cook out the "flour" taste.  Slowly add the stock, stirring constantly to avoid lumps.  Allow it to come to a boil, stirring occasionally, until it thickens slightly.  Add the sherry, mustard, tomato paste, and herbs, stirring.  Boil for 10-20 minutes, until the consistency of a thick gravy.  Add the yogurt and stir it in.  Remove from heat.  Serve with egg noodles or fresh french baguette.