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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Yet another one from our 'comfort food' collection...a sort of poor man's stroganoff with a twist...No canned cream soup, no salty broth/bouillon and we added the tangy zip of Heinz57 sauce...Then we made it a little healthier by using ground turkey, low-fat sour cream and whole wheat pasta...Try it, you'll like it! Ingredients:
1 (4 ounce) can mushrooms, sliced |
1 lb ground turkey (breast) or 1 lb ground chicken (breast) |
1 -2 tablespoon olive oil |
1/2 cup yellow onion, chopped |
2 tablespoons all-purpose flour |
1 teaspoon salt (optional) |
1 cup water (hot but not boiling) |
1/3 cup heinz 57 steak sauce |
1/2 cup low-fat sour cream (cabot light) |
1 (8 ounce) package egg noodles, cooked (ronzoni whole wheat pasta) |
Directions:
1. Drain the canned mushrooms and reserve the liquid (set liquid aside for later) -.
2. In a large skillet, brown together the ground turkey, mushrooms and onion in the olive oil.
3. Stir in flour and salt, then add the reserved mushroom liquid, water and Heinz57 sauce, mixing well -.
4. Bring to a boil, then reduce to a simmer and simmer 15 minutes, stirring often -.
5. Turn off heat and stir in the sour cream and then serve over the hot buttered egg noodles -.
6. Suggestions:Swap out the egg noodle for other pasta, such as angel hair pasta or fettucine.
7. Note: While it simmers, make a tossed salad to go with the meal!
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