Savory Turkey Stroganoff

 

1

tablespoon olive oil

3/4

lb turkey cutlets, cut into thin strips

2

large shallots, thinly sliced

1

box (10 oz) cremini mushrooms, sliced

1

cup baby carrots, sliced

1

clove garlic, finely chopped

1

teaspoon hot paprika

1/4

teaspoon salt

1

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

2

teaspoons tomato paste

2

teaspoons Worcestershire sauce

2

teaspoons cornstarch

1/3

cup fat-free sour cream

• 1 In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
• 2 Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
• 3 In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.