Description
This ground turkey stroganoff is creamy, comforting, and ready in 40 minutes! Made with ground turkey, mushrooms, and a rich sour cream sauce.
Ingredients
Units
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- 12 oz. egg noodles
- 1 Tbsp. olive oil
- 1/2 cup minced onion
- 1 lb. ground turkey (not 99% fat-free)
- 1 tsp. sea salt
- 1/8 tsp. black pepper
- 1 lb. baby bella mushrooms, stems removed and sliced
- 3 garlic cloves, minced
- 3 Tbsp. all-purpose flour
- 1 cup broth (chicken, beef, or vegetable)
- 1 cup heavy cream
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1/2 cup sour cream
Instructions
- Bring a large pot of water to a boil for egg noodles and cook according to package instructions. (Drop noodles after you add the mushrooms to the turkey mixture, and they should both end up done about the same time.)
- Heat oil in a large skillet over medium heat. Add diced onion and cook until slightly softened and golden brown, about 3-5 minutes.
- Add ground turkey and season with salt and pepper. Break up with a spatula or the back of a spoon into small crumbles. Cook until almost cooked through, about 3-4 minutes.
- Add sliced mushrooms and garlic to the turkey and stir to combine. Cook for another 5 minutes, until mushrooms start to soften and have released their moisture (mixture will look wet).
- Sprinkle turkey and mushrooms with flour and stir into the turkey mixture until it’s coated. Pour in broth, cream, Worcestershire sauce, and Dijon mustard and stir to combine. Bring to a simmer, turn down the heat to low, and stir frequently. Let cook 5-10 minutes, until mixture has thickened, but is still saucy. ***If your burner runs hot, this may cook faster.
- Stir in sour cream, remove from heat, and serve over egg noodles. Top with flaky salt and freshly cracked pepper to taste.
Notes
- Storage: Leftovers keep in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce. Can be frozen for up to 3 months, though the sour cream sauce may separate slightly when thawed.
- Ingredient notes: Use 93/7 lean ground turkey for best results. Button or baby bella mushrooms work great. Full-fat sour cream creates the creamiest sauce – light sour cream can curdle when heated. Wide egg noodles are traditional, but pappardelle or fettuccine work too.
- Prep ahead: Brown the turkey and vegetables up to 1 day ahead and store in the fridge. Add the sauce ingredients and simmer when ready to serve for a super quick dinner.
- Helpful tools: Large skillet or Dutch oven, wooden spoon for stirring, whisk for sauce, colander for noodles
- Serve with: Steamed green beans, roasted broccoli, simple side salad, crusty bread, or roasted asparagus