Creamy Turkey Stroganoff
A comforting and healthier twist on the classic beef stroganoff, featuring ground turkey and a rich, creamy sauce.
Ingredients
Main 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 Can be substituted with Greek yogurt
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 8 ounces egg noodles Can be substituted with any pasta
- fresh parsley, chopped (for garnish)
- Optional: Greek yogurt, frozen peas or spinach
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until translucent, then add minced garlic and cook for another minute.
- Add ground turkey to the skillet, breaking it apart; cook for 5–7 minutes until browned.
- Stir in sliced mushrooms, paprika, salt, and pepper; cook for 5 minutes until mushrooms are tender.
- In a small bowl, whisk together flour and chicken broth until smooth; pour into the skillet and simmer for 3–4 minutes until the sauce thickens.
- Reduce heat to low and stir in sour cream until fully combined; avoid boiling. Cook an additional 2 minutes.
- Meanwhile, cook the egg noodles according to package instructions until al dente; drain.
- Serve the creamy turkey stroganoff over the cooked noodles and garnish with fresh parsley. Optional: add peas or spinach or substitute Greek yogurt for sour cream if desired.
Notes
To store leftovers, keep the Creamy Turkey Stroganoff in an airtight container in the refrigerator for about 3–4 days. For longer storage, freeze it in a freezer-safe container for up to 2 months.