Turkey Stroganoff

I made a delicious dinner on Sunday night - Turkey Stroganoff. I remember eating beef stroganoff as a kid but since I don't eat beef anymore, I wanted to try this recipe out. It did NOT disappoint!! Easy to make and delish! This is another great recipe from Eat Better America.

Ingredients

1	tablespoon olive oil
3/4	lb turkey cutlets, cut into thin strips
2	large shallots, thinly sliced
1	box (10 oz) cremini mushrooms, sliced
1	cup baby carrots, sliced
1	clove garlic, finely chopped
1	teaspoon hot paprika
1/4	teaspoon salt
1	cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2	teaspoons tomato paste
2	teaspoons Worcestershire sauce
2	teaspoons cornstarch
1/3	cup fat-free sour cream
1.	In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
2.	Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
3.	In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.