Name: Turkey stroganoff with lemon tagliatelle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bistro
Ingredients: 350.00 g pasta tagliatelle; 2.00 garlic cloves, crushed; 30.00 ml fresh parsley chopped; 1.00 lemon zest and juice; 450.00 g turkey tenderloin, thinly sliced; 0.00 flour seasoned, for dusting; 30.00 ml butter; 1.00 onion large, sliced; 150.00 g broccoli cut into florets; 200.00 g brown mushrooms sliced; 250.00 ml sour cream; paprika to taste; 0.00 parmesan shavings; parmesan shavings

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Ingredients (14)

Lemon tagliatelle

350.00 g	pasta — tagliatelle
2.00	garlic — cloves, crushed
30.00 ml	fresh parsley — chopped
1.00	lemon — zest and juice

Turkey stroganoff

450.00 g	turkey — tenderloin, thinly sliced
0.00	flour — seasoned, for dusting
30.00 ml	butter
1.00	onion — large, sliced
150.00 g	broccoli — cut into florets
200.00 g	brown mushrooms — sliced
250.00 ml	sour cream
	paprika — to taste
0.00	parmesan — shavings
	parmesan — shavings

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Method:

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.