Description
This comforting and creamy ground turkey stroganoff is a simple and delicious weeknight meal that comes together in about 30 minutes.
Ingredients
- 2 Tbsp. butter
- 1 small onion, chopped (about ½ cup)
- 7 oz. baby bellas or white mushrooms, thinly sliced
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- 3 garlic cloves, minced
- 1 tsp. paprika
- 1 ½ cups chicken broth
- 2 Tbsp. all-purpose flour
- 1 Tbsp. Worcestershire sauce
- ½ cup full-fat sour cream
- 2 Tbsp. finely chopped parsley
- 12 oz. dry egg noodles, cooked per box instructions
Instructions
1. In a 12-inch non-stick pan, melt butter over medium heat. When hot, add onions and mushrooms. Cook for 7-10 minutes, stirring frequently until browned. Remove to a plate.
2. While the mushrooms are cooking, add chicken broth to a small bowl or measuring cup and gradually whisk in the flour until smooth. There should be no lumps. Set aside.
3. Increase the heat to medium-high and add olive oil. When hot, add ground turkey. Season with salt and pepper, and cook until crumbled and browned, about 5-8 minutes. Stir in garlic and paprika. Cook for 30 seconds or until fragrant.
4. Add prepared chicken broth to the pan. It should come to a quick simmer. Stir in mushrooms and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to medium and simmer, uncovered, for about 3 minutes or until thickened.
5. Immediately remove the pan off heat and stir in sour cream and parsley. Taste for salt and pepper before serving.
6. Serve over cooked egg noodles.
Notes
Store leftover sauce and noodles separately in airtight containers for 3-4 days.
You can substitute ground beef or ground chicken if desired.
For extra flavor, add a splash of white wine when cooking the mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 453
- Sugar: 3.5g
- Sodium: 324.7mg
- Fat: 18.5g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47.6g
- Fiber: 2g
- Protein: 25.2g
- Cholesterol: 122.5mg