Ground Turkey Stroganoff
A quick and lighter version of traditional beef stroganoff, made with ground turkey and a creamy sauce that your family will love.
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.
Notes
Store leftovers in an airtight container for 3–4 days in the fridge. Can be frozen for up to 3 months. Reheat gently and add broth to loosen if needed.