And if anyone is looking for something to
DO with those wonderful turkey leftovers, here's a recipe shared with us by
PattyFiya. Instead of using
noodles, you could serve this over spaghetti squash, cauliflower florets, or zucchini
"shavings." If you wish, you could probably use all protein powder in
place of the flour, or else thicken it at the end with not/Starch. Now this is
officially called BEEF STROGANOFF, but I substituted left-over turkey meat, and
it was GREAT! So...... this may come in handy for anyone wanting to do
something with all those "Turkey Day" leftovers!
** A CROCK-POT RECIPE **
BEEF (OR TURKEY) STROGANOFF
1 1/2 pounds stew meat (or cooked turkey)
2 tablespoons olive oil
1 jar (4 ounces) of sliced mushrooms (or 2 jars,
or sliced fresh
mushrooms)
1 tablespoon dried minced onions (or 1 sliced fresh
oinion)
2 cloves of garlic minced, or 1/4 teaspoon garlic
powder
1/2 teaspoon dried, crushed oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed thyme
1 or 2 bayleaves
1 1/2 cups beef broth ( or chicken broth)
3/4 cups dry cooking sherry
1 container, 8 ounces, dairy sour cream (or add
2, 16 ounces which is
what I prefer because noodles absorb a lot, and I
think the dish just
"looks" better with all the noodles
covered with sour cream)
1/4 cup all purpose flour
1/4 cup soy protein powder
1/2 cup water
4 cups hot cooked noodles
(NOTE: Regarding the ingredients.....of course
you may add or subtract
somewhat, according to your own and family's
personal taste.)
In a large skillet, brown beef in hot oil. Drain
off 1/2 the fat.
(if using cooked turkey meat, skip this part-
just add the turkey in
the Crock Pot.)
In Crock-Pot, combine beef (or turkey),
mushrooms, onions, garlic,
oregano, salt, pepper, thyme, and bay leaf. Pour
in beef broth, and
cooking sherry; gentle stir to mix. Cover; cook
on LOW HEAT for 8 to
10 hours, or on HIGH HEAT for 4 to 5 hours.
If using LOW HEAT, turn to Crock Pot to HIGH
HEAT. In a separate
bowl, mix together sour cream, flour, and water.
Stir in about 1 cup
of the hot liquid (from the Crock Pot) into sour
cream mixture.
Return all of this mixture to the Crock Pot; stir
gently to combine.
Cover and cook on HIGH HEAT for 30 minutes (or
until thickened and
bubbly) Serve over cooked noodle. Serves 6.
No turkey leftovers at my house, but this sure sounds
good.
Enjoy!
Carmel