Ingredients
Method
Preparation
- Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for 1 minute more.
- Add the ground turkey to the skillet. Break it apart with a spatula and cook for 5–7 minutes until fully browned and no longer pink. Drain any excess liquid if needed.
- Stir in the sliced mushrooms, paprika, salt, and black pepper. Cook about 5 minutes, stirring occasionally, until the mushrooms have softened and released their juices.
Cooking
- In a small bowl, whisk the flour into the chicken broth until smooth. Pour the mixture into the skillet and bring to a gentle simmer. Cook for 3–4 minutes until the sauce thickens and coats the meat.
- Reduce heat to low. Remove the skillet briefly from direct heat and stir in the sour cream until fully combined. Heat for an additional 1–2 minutes; do not boil.
- Meanwhile, cook the egg noodles according to package directions until al dente, then drain. If adding peas or spinach, stir them into the hot sauce to wilt/heat through in the last minute.
Serving
- Serve the turkey stroganoff over the cooked noodles. Sprinkle with chopped parsley and enjoy.
Nutrition
Notes
This dish is quick to prepare, perfect for busy weeknights. Greek yogurt can substitute sour cream for a slightly thicker finish. To make gluten-free, use a gluten-free flour blend and noodles. Cool leftovers quickly and store in an airtight container for up to 4 days. Freeze for up to 3 months.