The first time I made this Ground Turkey Stroganoff, I swapped beef for turkey on a whim—and my picky family asked for seconds.
It’s a weekday-friendly weeknight meal that tastes rich but doesn’t carry the heavy guilt of traditional beef stroganoff.
Lean ground turkey keeps the dish lighter while mushrooms, butter, and sour cream deliver the comforting creaminess everyone expects.
If you want dinner on the table in under 30 minutes without sacrificing flavor, this recipe is your new go-to.
Why You’ll Love This Recipe
- Weeknight quick: Ready in about 25–30 minutes from stovetop to plate.
- Lighter comfort: Uses ground turkey for less saturated fat but still plenty of savory flavor.
- Minimal ingredients: Pantry-friendly staples that pair with egg noodles or rice.
- Family-friendly: Mild, creamy sauce that pleases kids and adults alike.
- Flexible: Easy to swap dairy or make it gluten-free with simple swaps.
The texture is a balance of tender, slightly chewy mushrooms and gently browned ground turkey suspended in a velvety sauce. The sauce clings to egg noodles and rice thanks to a light flour slurry and the silkiness of sour cream. Mouthfeel matters here: a little butter at the start and sour cream at the end creates a rounded, glossy finish without feeling greasy.
“Five stars! I halved the recipe for two and it was still restaurant-quality. Fast, creamy, and the mushrooms made it feel special.” — Dana, reader
Key Ingredients
Ground turkey
Ground turkey is the lean backbone of this dish. Choose 93% lean for a good balance of moisture and flavor; extra-lean can dry out while fattier blends may splash more. If you can source fresh local turkey, it often has a better texture and less of the factory-packaged smell.
Sour cream
Sour cream brings the signature tang and creaminess to the stroganoff. Full-fat sour cream gives the richest mouthfeel and tolerates the heat better; low-fat varieties can separate more easily. For a slightly lighter but still silky finish, mix half sour cream and half Greek yogurt.
Beef broth
Beef broth is where much of the savory umami comes from in this recipe. Use a low-sodium store brand so you control the salt, or make a quick homemade beef stock if you have time. The broth is also the liquid that the flour will transform into sauce, so clarity and depth here matter.
Mushrooms
Mushrooms add texture and meaty umami that compensates for the turkey’s milder flavor. Cremini or white button mushrooms are perfect for weeknights; if you want more depth, use a blend that includes shiitake or portobello slices. Dry the mushrooms well so they brown instead of steam.
Full ingredient list
- 1 lb ground turkey
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 2 cups beef broth
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice for serving
Step-by-Step Instructions
Step 1: Melt butter and sweat aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onions are translucent and aromatic, about 3–4 minutes.
Pro Tip: Use a wide skillet so the aromatics cook in a single layer; you’ll get faster evaporation and sweeter onions. You’ll know it’s ready when the onion looks glossy and soft, not browned.
Step 2: Brown the ground turkey
Add the ground turkey to the skillet, breaking it up with a spatula. Cook until the meat is no longer pink and some browned bits form on the pan, about 5–7 minutes. Season lightly with salt and pepper as it cooks.
Pro Tip: Don’t overcrowd the pan—if the turkey steams, it won’t brown. Browned bits are flavor; scrape them into the sauce later.
Step 3: Add mushrooms and finish sautéing
Stir in the sliced mushrooms and cook until they soften and release their juices, another 4–5 minutes. Keep the heat at medium to get some color on the mushroom edges.
Pro Tip: If the mushrooms release a lot of liquid, lift the heat for a minute to drive off excess moisture. You’ll know they’re ready when the liquid mostly evaporates and they begin to show golden edges.
Step 4: Thicken with flour
Sprinkle the flour evenly over the turkey-mushroom mixture and stir well to coat. Let the flour cook for a minute to remove the raw flour taste. This step creates the base for the sauce and prevents grit.
Pro Tip: Stir constantly for 30–60 seconds to form a roux with the fat in the pan; a pale golden roux is ideal here.
Step 5: Add beef broth and simmer
Gradually add the beef broth while stirring to combine. Bring the mixture to a gentle simmer and let it cook until slightly thickened, about 3–5 minutes. Adjust the heat so it simmers, not boils.
Pro Tip: Pour the broth in a little at a time while stirring to avoid lumps. You’ll know it’s the right thickness when it coats the back of a spoon.
Step 6: Finish with sour cream and season
Remove the skillet from the heat and stir in the sour cream until smooth. Taste and adjust with salt and pepper. Serve the stroganoff spooned over cooked egg noodles or rice.
Pro Tip: Always remove from direct heat before adding sour cream to prevent curdling. The residual heat warms the cream without breaking it; the sauce should be glossy and slightly thick.
Expert Tips for Success
- Temperature control: Keep the heat at medium for most of the steps. Too high and dairy will split; too low and you won’t get the browning that builds flavor. Small adjustments of heat will make a big difference.
- Browning is flavor: Spend an extra minute or two getting the turkey and mushrooms properly browned. Those caramelized bits (fond) are what make the sauce taste rich. Scrape them into the sauce as you deglaze with broth.
- Flour technique: Sprinkle the flour evenly and stir to coat all the pieces. If you dump flour in one spot you risk clumps. Cooking the flour for a short minute removes the raw taste and helps thicken evenly.
- Use low-sodium broth: This allows you to control the final salt level. Many commercial broths are quite salty, and reduced sodium gives you safety to season at the end.
- Prevent curdling: Temper dairy by removing the pan from heat before stirring in sour cream. If your sour cream is very cold, stir a few spoonfuls of hot sauce into it first, then blend into the pan.
- Texture balance: If the sauce gets too thick, stir in a splash of broth or water to loosen it. If it’s too thin, simmer a minute longer or mix another teaspoon of flour with a tablespoon of cold water and whisk in.
- Noodle choice: Wide egg noodles hold the sauce beautifully. If using rice, short-grain rice captures more sauce; long-grain will be lighter. Cook your starch so it’s ready to receive the sauce immediately.
- Equipment note: A heavy-bottomed skillet or sauté pan gives the most even heat. Nonstick works fine, but stainless steel will give better fond for deglazing.
- Timing for leftovers: If you plan to reheat, undercook the starch slightly; it will finish cooking when reheated with sauce and won’t go gummy.
- Garlic addition: If you want sharper garlic aroma, add half at the beginning and half toward the end of cooking to layer the flavor.
Storage & Freezing
Fridge storage: Cool the stroganoff to room temperature for no more than two hours, then transfer to an airtight container. Stored properly, it will keep in the refrigerator for 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth to loosen the sauce and stirring frequently to prevent separation.
Freezer storage: For longer storage, cool completely and portion into freezer-safe containers. Freeze for up to 3 months. Label containers with the date and contents so you can rotate through the freezer easily. When freezing with starch, flash-freeze the noodles or rice on a tray first, then combine with the sauce in a container to maintain texture.
Thawing and reheating: Thaw overnight in the refrigerator for best texture. Reheat on the stovetop over low-medium heat, stirring often. If you must reheat from frozen, use a low oven (325°F / 160°C) in a covered dish until warmed through, or simmer gently on the stovetop with added broth. Finish with a spoonful of sour cream stirred in off the heat to revive creaminess.
Variations & Substitutions
Mushroom-forward: Double the mushrooms and swap in a mix of cremini and shiitake for earthier flavor. Finish with a teaspoon of Worcestershire sauce for extra depth.
Dairy-free option: Replace sour cream with a blend of full-fat coconut milk and a tablespoon of lemon juice for tang, or use a dairy-free sour cream. Thickening may need an extra minute of simmering.
Gluten-free swap: Use a gluten-free all-purpose flour or 1 tablespoon cornstarch dissolved in cold water instead of flour. Cornstarch thickens quickly; add it at the end and simmer only until the sauce glazes.
Herby lemon twist: Stir in a tablespoon of chopped fresh dill or parsley and a squeeze of lemon at the end to brighten the plate. This version feels fresher and cuts through the richness.
Frequently Asked Questions
Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works similarly but tends to be a touch milder and sometimes moister. Use the same cooking method, and consider slightly higher heat to encourage browning. Season confidently to build flavor.
Q: Will the sour cream curdle if I heat it?
A: Sour cream can curdle if heated too quickly. To prevent this, remove the pan from heat before stirring it in and mix slowly. If you’re worried, temper the sour cream by stirring in a ladle of hot sauce to bring the temperature up before combining.
Q: How do I make this recipe gluten-free?
A: Substitute the 2 tablespoons of flour with 1–1.5 tablespoons of cornstarch mixed with an equal amount of cold water, whisked into the simmering broth. Or use a gluten-free all-purpose flour that measures cup-for-cup.
Q: Can I make this in advance for meal prep?
A: Yes. Cook and cool the stroganoff, then portion into meal-sized containers. Keep the noodles separate if possible to avoid sogginess. Reheat gently and add a splash of broth if the sauce tightens up in the fridge.
Q: Is there a low-fat way to keep it creamy?
A: Use a combination of low-fat Greek yogurt and a small amount of full-fat sour cream, or substitute half of the sour cream with evaporated milk for a lighter but still creamy texture. Be cautious about heat to avoid separation.
Final Thoughts
This Ground Turkey Stroganoff hits that sweet spot of quick, comforting, and not overly heavy.
It’s perfect for busy nights, picky eaters, or when you want comfort food without the long cook time.
If you made this, please leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
Conclusion
If you’d like more ideas or a different take on ground turkey stroganoff, check out Little Broken’s 30-minute Ground Turkey Stroganoff for a speedy alternative.
For a one-pot approach with slightly different seasoning and technique, see the version at Lemons & Zest’s One-Pot Ground Turkey Stroganoff.
Ground Turkey Stroganoff
Ingredients
Main Ingredients
- 1 lb ground turkey 93% lean for best moisture and flavor.
- 1 cup mushrooms, sliced Use cremini or white button mushrooms.
- 1 medium onion, chopped Chop to a uniform size for even cooking.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 cup sour cream Full-fat preferred for creaminess.
- 2 cups beef broth Use low-sodium for better control over salt.
- 2 tablespoons flour All-purpose flour to thicken sauce.
- 2 tablespoons butter For sautéing the aromatics.
- Salt and pepper to taste Adjust to preference.
- Egg noodles or rice for serving Cook according to package instructions.
Instructions
Preparation
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onions are translucent and aromatic, about 3–4 minutes.
- Add the ground turkey to the skillet, breaking it up with a spatula. Cook until the meat is no longer pink and some browned bits form on the pan, about 5–7 minutes. Season lightly with salt and pepper as it cooks.
- Stir in the sliced mushrooms and cook until they soften and release their juices, another 4–5 minutes.
- Sprinkle the flour evenly over the turkey-mushroom mixture and stir well to coat. Let the flour cook for a minute.
- Gradually add the beef broth while stirring to combine. Bring the mixture to a gentle simmer and let it cook until slightly thickened, about 3–5 minutes.
- Remove the skillet from the heat and stir in the sour cream until smooth. Taste and adjust with salt and pepper. Serve over cooked egg noodles or rice.
