Turkey stroganoff with lemon tagliatelle

Recipe from: 3/1/2005 12:00:00 AM
Turkey stroganoff

Ingredients 18
Servings 6
Time 15 mins

Ingredients

  • Lemon tagliatelle
  • 350
    g
    tagliatelle
  • 35
    ml
    olive oil
  • 2
    garlic cloves, crushed
  • 30
    ml
    freshly chopped parsley
  • 1
    lemon, juice and grated zest
  • Turkey stroganoff
  • 450
    g
    turkey tenderloin, cut into thin strips
  • seasoned flour, for dusting
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 1
    large onion, sliced
  • 150
    g
    broccoli florets
  • 200
    g
    brown mushrooms, sliced
  • 250
    ml
    sour cream
  • paprika, to taste
  • Parmesan shavings
  • Parmesan shavings
 

Method

10 mins
 
LEMON TAGLIATELLE
Cook the pasta according to the packet instructions and drain well.
Heat the oil in a frying pan and fry the garlic until sot.
Add the pasta and toss to coat. Remove from the heat and add the parsley, lemon zest and juice, and season to taste.
TURKEY STROGANOFF
Coat the turkey by dipping each individual piece into the seasoned flour. Set aside.
Heat the oil and half the butter in a large frying pan and sauté the onion and broccoli until soft.
Add the remaining butter and the turkey and stir-fry over high heat until brown. Add the mushrooms and allow to simmer for seven to eight minutes.
Stir in the sour cream. Add salt to taste and heat through. Remove from the heat and serve the turkey spooned over the lemon tagliatelle.
Sprinkle with paprika and Parmesan shavings just before serving.
 

Read more on: poultry  |  sauté
 

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