Description
A quick and comforting ground turkey stroganoff made with mushrooms, onions, and a creamy sour cream sauce. This cozy one-skillet dinner is lighter than the classic beef version but just as flavorful—perfect for busy weeknights or family dinners.
Ingredients
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1 lb (450 g) ground turkey
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1 medium onion, diced
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2 cloves garlic, minced
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8 oz (225 g) mushrooms, sliced
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1 tsp paprika
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1 tsp salt
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1/2 tsp black pepper
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1 cup (240 ml) chicken broth
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1 cup (240 ml) sour cream
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2 tbsp all-purpose flour
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2 tbsp olive oil
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8 oz (225 g) egg noodles
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened.
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Add garlic and cook 1 minute more.
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Add ground turkey, breaking it apart, and cook for 5–7 minutes until browned and cooked through.
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Stir in mushrooms, paprika, salt, and pepper. Cook for 5 minutes until mushrooms are tender.
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In a small bowl, whisk flour with chicken broth until smooth. Pour into skillet and stir. Simmer 3–4 minutes until slightly thickened.
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Reduce heat to low. Stir in sour cream and cook 2 minutes, avoiding boiling.
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Meanwhile, cook egg noodles according to package directions. Drain well.
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Serve stroganoff over noodles, garnished with parsley.
Notes
Substitute half sour cream with cream cheese for a richer sauce.
Add Worcestershire sauce or Dijon mustard for extra depth.
Replace mushrooms with zucchini or bell peppers if desired.
Store the turkey mixture and noodles separately for the best leftovers.
Reheat gently with a splash of broth or milk to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American