Delicious Ground Turkey Stroganoff Recipe

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 1 medium Onion (peeled and finely chopped)
• 8 ounces Mushrooms (cleaned and sliced (white button or cremini))
• 1 tablespoon Olive Oil (extra virgin preferred)
• 1 pound Ground Turkey (lean (93% lean) or your preferred blend)
• 1 teaspoon Salt (plus extra to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 teaspoon Paprika (sweet paprika)
• 1 cup Chicken Broth (low‑sodium)
• 2 tablespoons All-Purpose Flour (for thickening the sauce)
• 1 teaspoon Worcestershire Sauce (adds umami depth)
• 0.5 cup Sour Cream (full‑fat for best texture)
• 2 tablespoons Fresh Parsley (chopped, plus extra for garnish)
• 8 ounces Egg Noodles (dry, broken in half if long)

Instructions

1. Prep Vegetables

   Finely chop the onion, clean and slice the mushrooms, and mince the garlic.

   Time: PT5M

2. Sauté Onion and Mushrooms

   Heat a large skillet over medium heat, melt the butter, then add the chopped onion and sliced mushrooms. Cook, stirring occasionally, for 7‑10 minutes until the onions are translucent and the mushrooms have released their moisture and begun to brown.

   Time: PT10M

   Temperature: Medium

3. Set Aside Veggies

   Transfer the cooked onions and mushrooms to a plate and set aside.

   Time: PT1M

4. Brown the Ground Turkey

   Increase the skillet heat to medium‑high, add the olive oil, then add the ground turkey. Season with 1 tsp salt and ½ tsp pepper. Cook, breaking up the meat with a spatula, for 5‑8 minutes until the turkey is browned and no longer pink.

   Time: PT7M

   Temperature: Medium‑high

5. Add Aromatics

   Stir in the minced garlic and paprika. Cook for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium‑high

6. Make the Flour‑Broth Slurry

   In a small bowl, whisk together the chicken broth and flour until smooth with no lumps.

   Time: PT2M

7. Create the Sauce

   Pour the broth‑flour slurry into the skillet with the turkey. Stir constantly and bring to a gentle simmer for 2 minutes until the sauce begins to thicken.

   Time: PT2M

   Temperature: Medium

8. Return Vegetables and Season

   Add the sautéed onions and mushrooms back to the skillet. Stir in Worcestershire sauce, and season with additional salt and pepper to taste. Reduce heat to low and let simmer for 3 minutes until the sauce is glossy and coats the meat.

   Time: PT3M

   Temperature: Low

9. Finish with Sour Cream and Parsley

   Turn off the heat. Immediately stir in the sour cream and chopped parsley until evenly incorporated. The residual heat will warm the sour cream without curdling.

   Time: PT1M

10. Cook Egg Noodles

    While the sauce is resting, bring a pot of salted water to a boil. Add the egg noodles and cook according to package directions (usually 8‑10 minutes) until al dente. Drain and set aside.

    Time: PT10M

    Temperature: Boiling

11. Plate and Serve

    Divide the cooked egg noodles among plates or a serving bowl, spoon the creamy turkey‑mushroom sauce over the top, and garnish with extra parsley, salt, and pepper if desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

28g

Carbohydrates

42g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil (for sauté)
• Instead of Onion: Shallot, Leek
• Instead of Mushrooms: Baby bella mushrooms, Portobello strips
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Ground Turkey: Ground chicken, Ground beef (lean)
• Instead of Salt: Kosher salt, sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic paste, garlic powder (1/4 tsp)
• Instead of Paprika: Smoked paprika (½ tsp)
• Instead of Chicken Broth: Vegetable broth, water with bouillon
• Instead of All-Purpose Flour: Gluten‑free flour blend, cornstarch (1 tbsp)
• Instead of Worcestershire Sauce: Soy sauce (½ tsp)
• Instead of Sour Cream: Greek yogurt (plain), crème fraîche
• Instead of Fresh Parsley: Fresh dill, fresh chives
• Instead of Egg Noodles: Spaghetti, fettuccine, gluten‑free pasta

Equipment Needed

• Large Skillet
• Whisk
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Pot for Noodles
• Colander
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Sauté onions and mushrooms until moisture evaporates and they begin to brown.
• Ensure the flour‑broth slurry is completely lump‑free before adding to the pan.
• Add sour cream off the heat to avoid curdling.

Chef Tips from the Video

• Use low‑sodium broth so you can control the final salt level.
• Add a splash of white wine after browning the turkey for extra depth, if desired.
• Freshly chopped parsley adds brightness; add a pinch just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended because the sour cream may separate; if needed, freeze the sauce without sour cream and add fresh sour cream when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 8, let it cool, then refrigerate. Reheat gently and stir in sour cream and parsley just before serving.
• Cook the noodles ahead of time, toss with a little oil, and store in the fridge; reheat briefly in hot water or microwave.

Frequently Asked Questions