Paul and Cori

Things we love: cooking, photography, crocheting, reading, math and board games.

Thursday, September 30, 2010


I love mushrooms, but Paul hates them, so we don't put mushrooms in our stroganoff. Since he doesn't make me eat olives, I don't make him eat mushrooms :) We use tofu, green pepper and celery in our stroganoff, but if you do like mushrooms please add them in if you make this recipe. I know they would add a lot of flavor.
Since this is a recipe totally of our own making, I don't feel like I'm violating any copyrights by posting it.
It is very filling, as it has tofu and meat in it, and is excellent served with salad.
copyright: Cori 2010

copyright: Cori 2010
1 lb. ground turkey
1 medium to large onion- diced
3 cloves garlic- minced
(1 Cup sliced mushrooms)
1 green bell pepper- diced
1 stalk celery- thinly sliced
1 1/3 Cup low sodium broth (we use beef because it's more "stroganoffy" but vegetable would also be good)
2 Tablespoons flour
1 teaspoon black pepper
1/2 teaspoon salt
1 cup to 1 pkg. silken tofu- pureed in food processor
hot cooked noodles (or rice)
copyright: Cori 2010
 In a large skillet, start browning the turkey over medium heat, when it starts to sizzle and you have broken it into pieces, add the onion, garlic, green pepper, and celery (and mushrooms). Stir occasionally until meat is brown, drain. Add pepper, salt and 1 cup of the broth, bring to a boil, reduce heat, cover and simmer for 10 minutes.
Shake or whisk the other 1/3 cup of broth and the flour until mixed well. Gradually stir into stroganoff, heat to boiling stirring constantly. Boil and stir one minute so the flour doesn't clump. Reduce heat to low, stir in tofu, heat until hot. Serve over hot noodles.
I find that a whole package of tofu is usually too much, about 1 cup keeps it from being too thick, but if you want it thicker, you can always add the rest of the package.
copyright: Cori 2010
copyright: Cori 2010

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