Turkey Stroganoff

Prep: 10 minutes

Cooking: 15 minutes

Serves: 4


  • 2 tbsp olive oil
  • 500g Steggles turkey breast stirfry strips
  • 1 tbsp butter
  • 1 large brown onion, finely chopped
  • 1 garlic clove, crushed
  • 200g button mushrooms, sliced
  • 2 tsp sweet paprika
  • 2 tbsp Worcestershire sauce
  • ½ cup chicken stock
  • 2 tsp thyme leaves
  • ¾ cup sour cream
  • ¼ cup parsley leaves, finely chopped
  • Cooked fettucine, to serve


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Add turkey and cook for 3 to 4 minutes or until browned and cooked through. Set aside.
  2. In the same pan heat remaining oil and butter over medium heat. Add onion, garlic and mushrooms. Stirring occasionally, cook for 5 minutes or until onion is softened. Add paprika and stir for a further minute. Add Worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock and thyme and simmer for 3 minutes. Remove from heat.
  3. Stir in sour cream. Season with sea salt and pepper. Return turkey to the pan and stir well to coat.
  4. Sprinkle with parsley and serve with fettucine.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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