When you see “stroganoff” in the title of a recipe, you can typically count on a sour cream sauce, often with mushrooms; this quick dish omits the latter and peps up the dairy with garlic, Spanish smoked paprika and whole-grain mustard.
We tested it with white-meat turkey, but dark meat or a combination would be fine. If you don’t have leftover turkey, you can do what was in the original recipe: Coat turkey tenderloins or cutlets in flour, then pan-fry them.
Serve with a salad.
Turkey Stroganoff on Toast
4 servings
Adapted from “Posh Toast: Over 70 Glorious Things — on Toast,” recipes by Emily Kydd (Quadrille, 2015).
1 large onion
2 cloves garlic
14 ounces cooked skinless, boneless turkey
1 cup plus 2 tablespoons no-salt-added chicken or turkey broth