Healthy Turkey Beef Stroganoff with Mushrooms and Cauliflower Mash

Heat a non-stick skillet and add 5 ml of olive oil if needed. Sauté the onion for 3 to 4 minutes until translucent, then toss in the mushrooms and cook for another 5 to 6 minutes until nicely browned. Transfer the veggies to a bowl and set aside.

In the same skillet (using another 5 ml of oil or none at all), sear the turkey over high heat for 3 to 4 minutes so the strips get golden without drying out. Toss in the garlic, paprika, and a pinch of salt and pepper, stirring quickly to combine.

Return the mushrooms and onions to the turkey and turn the heat down. Stir in the Dijon mustard, lemon juice, and plain yogurt, gently heating through for 2 to 3 minutes without letting it simmer (so the yogurt doesn't curdle). Taste and adjust the salt and pepper if needed—this is your lightened-up Stroganoff sauce.

While the sauce is going, boil or steam the cauliflower florets for 10 to 12 minutes until tender. Drain well, transfer to a blender (or use an immersion blender or potato masher), add a splash of milk if needed along with a pinch of salt, and blend into a smooth mash. Feel free to toss in a pinch of nutmeg if you like.