How to Make Turkey Stroganoff ~ Easy Ground Turkey Beef Hamburger Stroganoff Recipe

Ingredients

• 12 oz Ribbon Noodles (cook according to package directions, drain)
• 1 pound Ground Turkey (lean (93% lean) preferred)
• 1 tablespoon Olive Oil (for sautéing)
• 1 medium Onion (diced)
• 1 medium Carrot (peeled and diced)
• 8 oz Mushrooms (sliced)
• 2 cloves Garlic (minced)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons All-Purpose Flour (for thickening)
• 2 cups Beef Broth (low‑sodium; can substitute chicken, turkey, or vegetable broth)
• 1 tablespoon Worcestershire Sauce
• 1 pinch Fresh Parsley (plus extra for garnish)
• 0.5 cup Frozen Peas (thawed)
• 1 cup Sour Cream (full‑fat for best texture)
• 2 tablespoons Parmesan Cheese (shaved for garnish)

Instructions

1. Cook Ribbon Noodles

   Bring a large pot of salted water to a rolling boil, add the ribbon noodles and cook according to the package directions (about 8 minutes). Drain in a colander and set aside.

   Time: PT8M

   Temperature: boiling

2. Brown Ground Turkey

   Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add 1 pound ground turkey, breaking it up with a wooden spoon, and cook for about 5 minutes until no longer pink.

   Time: PT5M

   Temperature: medium-high

3. Add Vegetables

   Add the diced onion, diced carrot, and sliced mushrooms to the skillet. Sauté for 5 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture looks slightly dry.

   Time: PT5M

   Temperature: medium

4. Season and Add Garlic

   Season with salt and black pepper to taste, then add the minced garlic. Cook, stirring, for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Add Flour

   Sprinkle 2 tablespoons of all‑purpose flour over the mixture, stir well and cook for 2 minutes until the flour no longer looks raw.

   Time: PT2M

   Temperature: medium

6. Add Broth and Simmer

   Pour in 2 cups beef broth and 1 tablespoon Worcestershire sauce, scraping the bottom of the pan to release any browned bits. Bring to a gentle boil (about 2 minutes), then reduce heat to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens.

   Time: PT17M

   Temperature: medium

7. Add Peas and Finish Seasoning

   Stir in ½ cup thawed peas, a pinch of fresh parsley, and a little extra black pepper. Cook for 5 minutes until the peas are heated through.

   Time: PT5M

   Temperature: medium

8. Stir in Sour Cream

   Remove the skillet from the heat and fold in 1 cup sour cream until the sauce is smooth and creamy.

   Time: PT1M

9. Plate and Garnish

   Serve the turkey Stroganoff over the cooked ribbon noodles. Garnish with extra chopped parsley and shaved Parmesan cheese.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g