Measurements

• 1 lb Turkey Breast
• 1 cup Mushrooms
• 1 Yellow Onion
• 2 cloves Garlic
• 2 cups Beef Broth
• 1 cup Sour Cream
• 2 tbsp Butter
• 2 tbsp Flour
• 1 tbsp Dijon Mustard
• 1 tbsp Worcestershire Sauce
• Salt, to taste
• Pepper, to taste
• 8 oz Egg Noodles

Preparation Method

• In a large skillet, melt the butter over medium heat.
• Add the chopped onion and minced garlic, and sauté until the onion is translucent.
• Add the sliced mushrooms and cook until they are tender.
• Add the turkey breast strips to the skillet and cook until they are no longer pink.
• Sprinkle the flour over the turkey and vegetables, and stir to combine.
• Gradually add the beef broth, stirring constantly until the mixture thickens.
• Stir in the Dijon mustard and Worcestershire sauce.
• Reduce the heat to low and stir in the sour cream.
• Cook until heated through, but do not boil.
• Season with salt and pepper to taste.
• Cook the egg noodles according to package instructions.
• Drain and set aside.
• Serve the turkey stroganoff over the cooked egg noodles.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.