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

Ingredient Substitutions

• Instead of Ribbon Noodles: any short pasta such as penne or fusilli
• Instead of Ground Turkey: ground beef, ground chicken
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Carrot: parsnip, sweet potato (small dice)
• Instead of Mushrooms: cremini mushrooms, baby bella mushrooms
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Beef Broth: chicken broth, vegetable broth
• Instead of Worcestershire Sauce: soy sauce (1 tsp), fish sauce (1 tsp)
• Instead of Fresh Parsley: fresh dill, fresh chives
• Instead of Frozen Peas: fresh peas, green beans (cut small)
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (for dairy‑free)

Equipment Needed

• Large Skillet
• Medium Saucepan
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon or Spatula
• Colander
• Grater (optional)

Critical Steps — Do Not Skip

• Brown ground turkey until fully cooked (step 2).
• Cook flour to eliminate raw taste and create a roux (step 5).
• Simmer the broth mixture until the sauce thickens (step 6).
• Fold in sour cream off the heat to avoid curdling (step 8).

Chef Tips from the Video

• Use fresh mushrooms for the best flavor; dry‑sifted mushrooms can be substituted if fresh are unavailable.
• A splash of white wine added with the broth adds depth, but keep it optional.
• For a gluten‑free version, replace the flour with a gluten‑free blend or cornstarch slurry.
• Finely grate the Parmesan just before serving for a melt‑in‑your‑mouth garnish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze the sauce (without noodles) in a freezer‑safe bag for up to 2 months; reheat and add fresh noodles when serving.

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

Make-Ahead Tips

• Prepare the sauce up to step 7, let it cool, and refrigerate. Reheat gently and add sour cream just before serving.
• Cook the noodles fresh; they reheat poorly and become mushy.
• Portion the sauce into freezer‑safe containers for quick weeknight meals.

Frequently Asked Questions