| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Ground Turkey Stroganoff
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 053 03
GROUND TURKEY STROGANOFF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
244 cal
8g
27 g
11 g
91 mg
913 mg
71 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
30 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS
3-1/8 lbs
2 qts 1 cup
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
BEEF BROTH
1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PAPRIKA,GROUND
1-1/4 oz
1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
GARLIC POWDER
1/3 oz
1 tbsp
2-3/8 oz
1 cup
MILK,NONFAT,DRY
WATER,WARM
5 lbs
2 qts 1-1/2 cup
SOUR CREAM,LOW FAT
4 lbs
2 qts
Method
1
Lightly spray griddle with cooking spray. Grill turkey 3 to 4 minutes or until lightly browned while tossing intermittently.
2
Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3
Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly.
4
Add beef broth to cooked onions; stir to blend. Bring to a boil; reduce heat to a simmer.
5
Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat ; simmer 10 minutes or until thickened, stirring frequently.
6
Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
Stir turkey and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 165 F. or higher for 15
7
seconds. Remove from heat.
8
Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
Pour turkey stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or
9
Steamed Rice.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/ground_turkey_stroganoff.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Ground Turkey Stroganoff

Yield: 100 Portion: 6 Ounces
Calories: 244 cal
Carbohydrates: 8g
Protein: 27 g
Fat: 11 g
Cholesterol: 91 mg
Sodium: 913 mg
Calcium: 71 mg

Ingredient Weight Measure Issue
TURKEY,GROUND,90% LEAN,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MUSHROOMS,CANNED,STEMS & PIECES,INCL LIQUIDS 3-1/8 lbs 2 qts 1 cup
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
BEEF BROTH 1 gal 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PAPRIKA,GROUND 1-1/4 oz 1/4 cup 1-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER,WARM 5 lbs 2 qts 1-1/2 cup
SOUR CREAM,LOW FAT 4 lbs 2 qts

Method:
1
Lightly spray griddle with cooking spray. Grill turkey 3 to 4 minutes or until lightly browned while tossing intermittently.
2
Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3
Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly.
4
Add beef broth to cooked onions; stir to blend. Bring to a boil; reduce heat to a simmer.
5
Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat ; simmer 10 minutes or until thickened, stirring frequently.
6
Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
Stir turkey and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 165 F. or higher for 15
7
seconds. Remove from heat.
8
Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
Pour turkey stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or
9
Steamed Rice.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/ground_turkey_stroganoff.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence