The full version of this recipe is available in RefluxMD’s Recipe for Relief.
This hearty comfort dish has a long history, having originated in 19th century Russia and named for a prominent member of the “Stroganoff” family. It has taken on many variations since its origin, but it’s still popularly made with meat, mushrooms, mustard, and sour cream. For our GERD diet friendly stroganoff, we use a turkey breast, and slow cook it with fresh carrots and mushrooms to tender and juicy. We then add peas to the cooker and swirl in a mixture of Marsala wine, sour cream, and mustard. The alcohol in the wine should cook off, making it less likely to trigger symptoms, but if you’re concerned about the small amount of wine in this recipe, try substituting an equal amount of chicken broth for the sauce. A sprinkle of fresh dill adds to the deep flavor of the sauce, which is perfect to serve over noodles, and so delicious!
Makes 6 servings (1-1/4 cup stew and 1 cup noodles)