- Ingredients
- 3 slices Canadian Turkey Bacon, diced
- 1 lb. (450 g) Canadian Turkey Breast, strips, 1/2" x 2 1/2"
- cut across grain
- 1 tbsp. (15 mL) all-purpose Flour
- 2 tsp. (10 mL) sweet Paprika
- 2 Garlic cloves, finely minced
- 2 Onions, large diced
- 4 cups (1 L) Mushrooms, sliced
- 19 oz. (540 mL) canned Tomatoes, diced, partly drained
- 2 tsp. (10 mL) Vegetable Oil
- 1/4 cup (60 mL) White Wine
- 1/2 cup (125 mL) low-fat Sour Cream, room temp.
- 2 tsp. (10 mL) Dill, fresh, chopped
- Directions
- In a large non-stick fry pan, on medium-high heat, cook turkey bacon until crisp. Remove bacon and set aside, leaving drippings in pan. In a plastic bag, toss turkey with flour and paprika. Re-heat pan on medium heat and add turkey. Cook turkey until lightly browned and no longer pink in centre (approx. 5 min.). Remove turkey and set aside.
Add oil to pan, warm on medium-high heat; add in the garlic, onion and mushrooms. Cook until mushrooms have started to brown, 6 - 8 minutes. Add tomatoes and wine, and simmer for 3 minutes. Add turkey and bacon. Cook until heated through (approx. 3 minutes). Remove from heat and stir in sour cream. Sprinkle with dill. Serve immediately. Delicious over buttered egg noodles!
