Turkey and Mushroom Stroganoff

This recipe was featured in an email this morning from the www.lifescript.com website.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 plates of stroganoff

Ingredients

• 1  lb  turkey cutlets, sliced into thin, 1-inch strips
•  salt, to taste
•  fresh ground black pepper
• 2  tablespoons olive oil
• 1  medium onion, sliced
• 2  garlic cloves, minced
• 1  lb fresh mushrooms, sliced
• 1  cup fat free sour cream
• 1⁄2 cup tomatoes, chopped (canned or fresh)
• 1  tablespoon Worcestershire sauce
• 1⁄4 teaspoon  hot sauce
• 2  cups  whole wheat egg noodles, cooked, hot

Directions

1. Season the turkey strips with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the turkey and brown on all sides, about 6 to 7 minutes total. Set the turkey on a plate and keep warm.
2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.
3. Add the sour cream, tomatoes, Worcestershire and hot sauces. Combine well and heat thoroughly. Add the turkey and any juices. Taste and adjust the salt and pepper.
4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the stroganoff mixture into the center of each ring and serve.