Description
A cozy and lighter take on classic stroganoff, this creamy turkey version uses ground turkey and sour cream for a comforting, family-approved meal ready in about 30 minutes.
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream (or Greek yogurt)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
- Optional: frozen peas or spinach for extra vegetables
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 3 minutes until translucent. Add garlic and cook for another minute.
- Add ground turkey, breaking it into pieces with a spatula. Cook for 5–7 minutes until no longer pink and starting to brown.
- Stir in sliced mushrooms, paprika, salt, and black pepper. Cook for about 5 minutes until mushrooms are tender and have released moisture.
- In a small bowl, whisk flour into chicken broth until smooth and lump-free. Pour the slurry into the skillet and bring to a gentle simmer. Cook for 3–4 minutes until sauce thickens and coats the meat.
- Reduce heat to low and stir in sour cream until fully combined. Do not boil. Cook for an additional 2 minutes to warm through.
- Meanwhile, cook egg noodles according to package directions until al dente. Drain well.
- Plate the noodles and spoon the creamy turkey stroganoff over them. Garnish with chopped parsley and add peas or spinach if desired.
Notes
For extra richness, use half-and-half instead of some of the broth. Greek yogurt can replace sour cream for fewer calories, but stir it in off heat to avoid curdling. If avoiding mushrooms, swap in diced bell pepper or extra onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American