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Turkey stroganoff
Jul. 5th, 2014 08:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxNote: The vinegar and diluted almond cream are non-dairy substitutes for sour cream. You can also use 2 cups of room temperature (dairy or non-dairy) sour cream or unsweetened yogurt, and omit the water and vinegar. If you use a dairy ingredient, turn off the heat before you add it to the sauce so that the sauce doesn't break.
Note: If you have actual gravy, you can use that instead of the chicken broth and Gravy Master.
Note: If you don't have packaged noodles and want a GF DIY option, make a flour of 2 cups brown rice flour, 2 cups white rice flour (regular rice, not sweet/glutinous rice), and 1 cup cornstarch. Whisk together 1 egg or 2 egg yolks, 1 tsp water, 1 tsp oil, and a pinch of salt. Mix in enough of the flour to form a ball of dough. Roll out the dough on a floured surface until it's very thin. Cut into noodles with a knife, pizza cutter, or pasta cutter.
Ingredients
2 lb ground turkey
12 to 16 oz (2 packages) fresh mushrooms, chopped
salt and freshly ground black pepper to taste
6 Tbsp Earth Balance
1 cup finely chopped onion (about half of a large onion)
1 cup chicken broth
0.5 tsp Gravy Master
2 tsp cider vinegar
2 Tbsp chopped fresh thyme, or 2 tsp dried thyme
0.25 tsp nutmeg
1.5 cup almond cream
0.5 cup water
1 lb pasta, ideally flat noodles
Equipment
Chef's knife
Cutting board
Measuring cups and spoons
Pyrex 2-cup measure
Stove (2 burners)
Medium pot with lid
Large nonstick pan
Wooden spoons
Large strainer
Medium bowl
Instructions
0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean, and put the large strainer in it.
1) Prep. Chop the mushrooms and onions (keep them separate). Measure and combine the chicken broth, Gravy Master, and vinegar. Mix the almond cream and water in the Pyrex pitcher and microwave until warm. Chop the thyme if it's fresh. Add the thyme and nutmeg to the almond cream and stir well.
2) Brown the turkey. Heat the pan over medium-high heat. Put in the turkey and cook until no longer pink, stirring frequently so it doesn't turn into a single solid mass of turkey. Drain it in the strainer and set it aside in a bowl.
2.5) By now the pasta water is probably boiling. Add the noodles and cook until tender. When the noodles are done, drain them in the strainer.
3) Brown the mushrooms and onion. Heat the pan over medium-high heat. Put in the mushrooms, add a few grinds of salt and pepper, and cook, stirring frequently, until the mushrooms release their liquid and begin to brown (3 to 5 minutes). Add the Earth Balance and onion and cook, stirring frequently, until the onion is lightly browned.
4) Combine. Add the turkey back to the pan. Pour in the broth mixture. Stir to combine and cook for a couple of minutes. Add the almond cream and thyme and nutmeg, and stir to combine. If the sauce is too thick, thin with a little water; if it's too thin, simmer it down. Adjust seasonings to taste.
5) Serve. Plate the noodles individually and pour the sauce over them. Serve immediately. Makes about six servings.
6) Store and reheat. Store the noodles and sauce separately in the fridge; they'll keep for about five days. Reheat the noodles by immersing them in hot or boiling water until just heated through. Reheat the sauce in the microwave or on the stove. Combine just before eating.
Sources:
http://www.simplyrecipes.com/recipes/turkey_stroganoff/?commented=1404606131
http://frugalfarmwife.com/article/gluten-free-egg-noodles
Note: If you have actual gravy, you can use that instead of the chicken broth and Gravy Master.
Note: If you don't have packaged noodles and want a GF DIY option, make a flour of 2 cups brown rice flour, 2 cups white rice flour (regular rice, not sweet/glutinous rice), and 1 cup cornstarch. Whisk together 1 egg or 2 egg yolks, 1 tsp water, 1 tsp oil, and a pinch of salt. Mix in enough of the flour to form a ball of dough. Roll out the dough on a floured surface until it's very thin. Cut into noodles with a knife, pizza cutter, or pasta cutter.
Ingredients
2 lb ground turkey
12 to 16 oz (2 packages) fresh mushrooms, chopped
salt and freshly ground black pepper to taste
6 Tbsp Earth Balance
1 cup finely chopped onion (about half of a large onion)
1 cup chicken broth
0.5 tsp Gravy Master
2 tsp cider vinegar
2 Tbsp chopped fresh thyme, or 2 tsp dried thyme
0.25 tsp nutmeg
1.5 cup almond cream
0.5 cup water
1 lb pasta, ideally flat noodles
Equipment
Chef's knife
Cutting board
Measuring cups and spoons
Pyrex 2-cup measure
Stove (2 burners)
Medium pot with lid
Large nonstick pan
Wooden spoons
Large strainer
Medium bowl
Instructions
0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean, and put the large strainer in it.
1) Prep. Chop the mushrooms and onions (keep them separate). Measure and combine the chicken broth, Gravy Master, and vinegar. Mix the almond cream and water in the Pyrex pitcher and microwave until warm. Chop the thyme if it's fresh. Add the thyme and nutmeg to the almond cream and stir well.
2) Brown the turkey. Heat the pan over medium-high heat. Put in the turkey and cook until no longer pink, stirring frequently so it doesn't turn into a single solid mass of turkey. Drain it in the strainer and set it aside in a bowl.
2.5) By now the pasta water is probably boiling. Add the noodles and cook until tender. When the noodles are done, drain them in the strainer.
3) Brown the mushrooms and onion. Heat the pan over medium-high heat. Put in the mushrooms, add a few grinds of salt and pepper, and cook, stirring frequently, until the mushrooms release their liquid and begin to brown (3 to 5 minutes). Add the Earth Balance and onion and cook, stirring frequently, until the onion is lightly browned.
4) Combine. Add the turkey back to the pan. Pour in the broth mixture. Stir to combine and cook for a couple of minutes. Add the almond cream and thyme and nutmeg, and stir to combine. If the sauce is too thick, thin with a little water; if it's too thin, simmer it down. Adjust seasonings to taste.
5) Serve. Plate the noodles individually and pour the sauce over them. Serve immediately. Makes about six servings.
6) Store and reheat. Store the noodles and sauce separately in the fridge; they'll keep for about five days. Reheat the noodles by immersing them in hot or boiling water until just heated through. Reheat the sauce in the microwave or on the stove. Combine just before eating.
Sources:
http://www.simplyrecipes.com/recipes/turkey_stroganoff/?commented=1404606131
http://frugalfarmwife.com/article/gluten-free-egg-noodles
