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