Turkey Stroganoff

Ingredients

• 350 g Turkey Breast (skinless, trimmed into one piece)
• 1 tsp Paprika Powder (sweet paprika)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing)
• 1 medium Onion (sliced thin)
• 1 tbsp Unsalted Butter (for sautéing mushrooms)
• 150 g Mushrooms (button or cremini, sliced)
• 0.5 Green Bell Pepper (sliced thin)
• 0.5 Red Bell Pepper (sliced thin)
• 30 ml Gin (adds a subtle sour note)
• 4 tbsp Demi‑Glace (store‑bought or homemade)
• 2 tbsp Double Cream (heavy cream, 35% fat)
• 1 tsp Sour Cream
• 200 g Lingonberry Pasta (dry, preferably whole‑wheat)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Marinate the Turkey

   Place the turkey breast in a bowl, add paprika powder, ½ tsp salt, and ¼ tsp black pepper. Stir to coat evenly and let it rest for 10 minutes.

   Time: PT10M

2. Heat the Pan

   Add 2 tbsp olive oil to a large skillet and heat over medium‑high for about 30 seconds until shimmering.

   Time: PT30S

3. Sear the Turkey

   Place the seasoned turkey breast in the hot pan. Sear each side for about 2 minutes, then reduce the heat and cook another 2 minutes so the meat is half‑cooked. Remove and set aside.

   Time: PT4M

4. Sauté Onion

   In the same pan, add a splash more oil if needed and sauté the sliced onion over medium heat until translucent, about 5 minutes.

   Time: PT5M

5. Add Mushrooms and Butter

   Add 1 tbsp butter and the sliced mushrooms. Cook, stirring, until the mushrooms release their moisture and turn golden, about 4 minutes.

   Time: PT4M

6. Return Turkey and Add Demi‑Glace

   Return the half‑cooked turkey to the pan. Spoon in 4 tbsp demi‑glace, lower the heat, and let the mixture simmer gently for 5 minutes.

   Time: PT5M

7. Add Bell Peppers

   Stir in the sliced green and red bell peppers. Increase the heat slightly and cook for 3 minutes until they soften but retain some crunch.

   Time: PT3M

8. Deglaze with Gin

   Pour in 30 ml gin, let it bubble for about 1 minute to evaporate the alcohol.

   Time: PT1M

9. Finish the Sauce with Cream

   Add 2 tbsp double cream, stir, and let the sauce simmer gently for 2 minutes until it thickens slightly.

   Time: PT2M

10. Season and Add Sour Cream

    Taste the sauce and adjust salt/pepper if needed. Stir in 1 tsp sour cream, then remove the pan from heat.

    Time: PT1M

11. Cook Lingonberry Pasta

    While the sauce finishes, bring a large pot of salted water to a boil. Add 200 g lingonberry pasta and cook according to package directions, about 10 minutes, until al dente. Drain.

    Time: PT10M

    Temperature: 100°C

12. Plate and Serve

    Divide the cooked pasta onto plates, top with the turkey and creamy sauce, and garnish with chopped parsley.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Turkey Breast: Chicken breast, Pork tenderloin
• Instead of Paprika Powder: Smoked paprika, Cayenne pepper (use less)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Shallots, Leeks
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Mushrooms: Portobello, Shiitake
• Instead of Green Bell Pepper: Zucchini
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Gin: Dry white wine, Apple cider vinegar (use less)
• Instead of Demi‑Glace: Beef stock reduction, Mushroom sauce
• Instead of Double Cream: Half‑and‑half, Greek yogurt (for lighter version)
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Lingonberry Pasta: Regular pasta, Buckwheat noodles
• Instead of Fresh Parsley: Chives, Dill

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot
• Wooden Spoon
• Measuring Spoons
• Chef's Knife
• Cutting Board
• Colander
• Serving Plates

Critical Steps — Do Not Skip

• Marinating the turkey with paprika and seasoning.
• Searing the turkey to develop a crust before finishing in the sauce.
• Simmering the sauce with demi‑glace and cream without boiling over.

Chef Tips from the Video

• Use smoked paprika for a deeper flavor profile.
• A splash of white wine can replace gin for a milder taste.
• Finely grate a bit of nutmeg into the cream for an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the cooked turkey sauce (without pasta) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to a day ahead; keep warm on low heat or reheat gently.
• Cook the pasta ahead, toss with a little oil to prevent sticking, and reheat briefly before serving.

Frequently Asked Questions