Wednesday, February 1, 2012

Recipe Wednesday: Turkey Stroganoff. I think.

First, a confession: Despite being a major foodie and having a collection of (literally) hundreds of cookbooks amassed over the past 20 years, I really don't know what "Beef Stroganoff" is.  Or is supposed to be.  I know what it was when I was growing up: Dinner at least once a week. 

It consisted of ground beef (what didn’t?) and canned mushrooms and a creamy sauce.  We ate it on egg noodles (one of the very few foods I still really, truly, hate) or sometimes rice.  I don’t know if it was good.  It was quick and cheap and that is what counted.

Last night I had one of those dinner-planning meltdowns that results when you realize you have two pounds of ground turkey in the fridge that simply must go before it…goes and you think about making turkey burgers, so you can also use the fresh avocadoes, but you forgot buns, so then you think maybe you’ll make turkey chili and start browning the turkey with the chili powder and onions but then realize that you have no tomatoes, and then you find the burger buns, but the turkey is already crumbled, not pattied, and your daughter is begging to make biscuits, and you looooooooooooooooooove her buttermilk biscuits even though they are pure carbs and you are trying to lose weight and…

Am I the only one who has days like this?

Anyway.  Turkey Stroganoff.  Sort of.  It may not be authentic, but it is good.

Oil for cooking
1 large onion, thinly sliced
1 large bell pepper, thinly sliced
1 lb. fresh mushrooms, thinly sliced
2 lbs. ground turkey
1 clove garlic, crushed
1 T. paprika
16 oz. sour cream
Salt and pepper

Heat the oil in a large pan.  Sautee the onions and pepper  until the onions are fragrant and just starting to brown.  Add the turkey, garlic, and paprika and cook, stirring often, until the turkey is almost completely cooked, then stir in the mushrooms*, and continue cooking until turkey is done.  Remove from heat and stir in sour cream.  Add salt and pepper to taste, but go heavy on the pepper.  Trust me on this.

Eat plain, or serve on toast, or biscuits, or rice, or even…egg noodles.

This makes a lot, and keeps well in the fridge, but be careful when re-heating or you will curdle the sour cream.

*Note(s): you want the mushrooms to release their liquid into the dish—you don’t want to drive off the moisture.  This is why we are waiting and adding the mushrooms after everything else has already been added. 

Also: Slice the vegetables in a food processor and you’ll be ready to go in seconds.

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