Description
A quick and delicious creamy one-pot turkey stroganoff that is easy to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the sliced mushrooms, thyme, paprika, salt, and black pepper. Cook for another 5 minutes until the mushrooms are softened.
- Sprinkle the flour over the mixture and stir well to combine. Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil.
- Once boiling, add the egg noodles. Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.
- Remove the pot from heat and stir in the sour cream until fully combined. Adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
Notes
- For a lighter version, substitute ground turkey with ground chicken or lean beef.
- Add a cup of frozen peas or spinach during the last few minutes of cooking for extra veggies and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg