Turkey Stroganoff Noodle Toss

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• coarse salt
• 3/4 lb extra-wide egg noodles
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 teaspoons dijon mustard
• 1/4 cup sour cream
• 1 tablespoon fresh tarragon leaves, chopped
• fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 lbs turkey breast cutlets, cut into thin strips
• 1 small onion, sliced
• 1/3 cup coarsely chopped cornichon (or baby gherkin pickles)
• 1/2 cup flat leaf parsley, chopped
• thickly sliced pumpernickel bread

Recipe

• 1 bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
• 2 while the water comes to a boil and the noodles cook, heat a skillet over medium heat.
• 3 melt 2 tablespoons butter and cook with the flour for 1 minute.
• 4 whisk in the chicken stock; thicken for 1 minute.
• 5 stir in the mustard and sour cream; thicken for 2-3 minutes.
• 6 add in the tarragon, remove from the heat, and season with salt and pepper.
• 7 heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
• 8 add the turkey strips and onions; cook over high heat until the turkey is browned on both sides—4 to 5 minutes.
• 9 add in the chopped cornichons; stir to combine.
• 10 add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
• 11 stir thoroughly; serve with thickly sliced pumpernickel bread.