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Creamy Turkey Stroganoff

A comforting and hearty dish of ground turkey and mushrooms in a rich, creamy sauce, perfect for busy weeknights and served over egg noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground turkey A lean meat option.
  • 1 medium onion, diced Adds flavor.
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced For added texture.
  • 1 teaspoon paprika
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1 cup chicken broth For creating the sauce.
  • 1 cup sour cream Can be substituted with Greek yogurt.
  • 2 tablespoons all-purpose flour To thicken the sauce.
  • 2 tablespoons olive oil For cooking.
  • 8 ounces egg noodles To serve the stroganoff over.
  • to taste fresh parsley, chopped For garnish.
Optional Additions
  • Greek yogurt To replace sour cream.
  • to taste frozen peas or spinach For added vegetables.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion and sauté for about 3 minutes until translucent.
  3. Add minced garlic and cook for another minute, stirring gently.
  4. Add ground turkey, breaking it apart while cooking for 5 to 7 minutes until browned.
  5. Stir in sliced mushrooms, paprika, salt, and black pepper. Cook until mushrooms are tender, about 5 minutes.
  6. In a small bowl, whisk together flour and chicken broth until smooth, then pour into the skillet and let it simmer for 3 to 4 minutes.
  7. Reduce heat to low and stir in sour cream. Cook for another 2 minutes.
  8. In a separate pot, boil water and cook egg noodles according to package instructions until al dente. Drain.
  9. Serve turkey stroganoff over cooked egg noodles and garnish with fresh parsley.

Notes

For extra flavor, consider pairing with a side salad or bread. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.