Turkey Stroganoff on toast

Turkey Stroganoff peps up this traditional dish with garlic, Spanish smoked paprika and whole-grain mustard.
Turkey Stroganoff peps up this traditional dish with garlic, Spanish smoked paprika and whole-grain mustard. The Washington Post

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

2 tablespoons sunflower oil

1 tablespoon Spanish smoked paprika (pimenton), plus more as needed

1 tablespoon tomato paste

1 teaspoon whole-grain mustard

1 / 2cup low-fat sour cream

Kosher salt

Freshly ground black pepper

4 large slices sourdough bread

Leaves from 2 to 4 stems flat-leaf parsley


Cut the onion in half, then into very thin half-moon slices. Use the flat side of a chef’s knife to crush the garlic (like you mean it). Use your clean hands to shred the turkey into strips or bite-size pieces. Pour the broth into a microwave-safe cup; heat in the microwave on HIGH for about 30 seconds or until it’s quite hot.

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring occasionally, then stir in the garlic. Sprinkle the tablespoon of smoked paprika over the onion and garlic, then clear a space at the center of the pan and drop in the tomato paste. Cook for 2 minutes, then stir it in until incorporated.

Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low; stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and/or smoked paprika, as needed.

Meanwhile, toast the bread, then place a piece on each plate. Coarsely chop the parsley (to taste). Top each piece of toasted bread with equal amounts of the stroganoff, then dollop some of the remaining sour cream on each one. Garnish with the parsley; serve warm.

Nutrition: Per serving (using chicken broth): 370 calories, 34 g protein, 33 g carbohydrates, 11 g fat, 3 g saturated fat, 75 mg cholesterol, 580 mg sodium, 2 g dietary fiber, 5 g sugar