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Turkey Stroganoff Recipe

Creamy Turkey Stroganoff Recipe for Cozy Weeknight Dinners

This Turkey Stroganoff recipe is a quick and comforting dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Adds richness; consider using olive oil for a lighter option.
  • 1 tablespoon Olive Oil Used for sautéing; can be replaced with extra butter if preferred.
  • 1 medium Onion Provides a flavorful base; sweet onions are recommended for a milder taste.
  • 8 ounces Baby Bella Mushrooms Adds umami flavor; cremini or button mushrooms can be substituted.
  • 1 pound Ground Turkey Main protein source; easily swapped for ground beef or chicken.
  • 3 cloves Garlic Enhances taste; fresh garlic is preferred, but garlic powder can be used in a pinch.
  • 1 teaspoon Paprika Adds subtle smokiness; use smoked paprika for an extra layer of flavor.
  • 1 cup Chicken Broth Liquid medium for the sauce; vegetable broth is a great vegetarian substitute.
  • 2 tablespoons Flour For thickening the sauce; cornstarch can be used as a gluten-free alternative.
  • 1 tablespoon Worcestershire Sauce Introduces depth of flavor; soy sauce can also be used.
  • 1 cup Sour Cream Provides creaminess and tang; full-fat Greek yogurt is a good alternative.
For Serving
  • 8 ounces Dry Egg Noodles Base for the stroganoff; can swap with gluten-free pasta or serve over rice.
  • Fresh Parsley For garnish and freshness; can be omitted if unavailable.

Equipment

  • Large non-stick skillet
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Sauté the onions and mushrooms in a large non-stick skillet with butter over medium heat for 7-10 minutes until translucent and browned.
  2. Brown the ground turkey in the skillet with olive oil, seasoning with salt and pepper, for about 5-7 minutes.
  3. Add minced garlic and paprika to the turkey, cooking for 30 seconds until fragrant.
  4. Whisk flour and chicken broth in a bowl, then pour into the skillet, bringing to a simmer for 2 minutes.
  5. Combine the sautéed onions and mushrooms back into the skillet with Worcestershire sauce, simmering for 3 minutes.
  6. Stir in sour cream off heat until well combined and serve hot over cooked egg noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Expert tips include ensuring mushrooms are well-browned, avoiding boiling after adding sour cream, and adjusting thickness with broth and flour as needed.

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