Ground Turkey Stroganoff
"It’s roots are Russian and it’s most traditionally comprised of beef strips or chunks, mushrooms, and a sour cream based sauce. This recipe substitutes and uses turkey in place of the beef, and it makes it a little healthier. It's creamy, savory, and decadent and totally addicting, without using canned soup! PLEASE NOTE: As the pasta cools or sits in the fridge, the sauce will thicken quite a bit more. Loosen with some more sour cream or broth/milk. I found this recipe on Laurassweetspot blog. It is adapted from a Rachel Ray recipe."
Ingredients
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- SPECIAL SEASONING
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Nutritional
- Serving Size: 1 (512.5 g)
- Calories 925.7
- Total Fat - 30.8 g
- Saturated Fat - 12.8 g
- Cholesterol - 229.8 mg
- Sodium - 2086.8 mg
- Total Carbohydrate - 99.1 g
- Dietary Fiber - 5.7 g
- Sugars - 7.7 g
- Protein - 63.3 g
- Calcium - 216.8 mg
- Iron - 6.6 mg
- Vitamin C - 5.8 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
In a large, heavy saucepan, heat the oil over medium heat.
Step 2
Add the onion and mushrooms, and cook for about 5 minutes, or until soft.
Step 3
Add the turkey, breaking it up with a spoon, and cook until browned.
Step 4
Add the special seasoning ingredients, and stir to thoroughly combine.
Step 5
Stir in the broth, milk and mustard. Bring to a boil, over high heat, then reduce heat to a simmer and cook, uncovered, for 10 minutes, until nicely thickened.
Step 6
While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water, for 8-9 minutes, or until al dente. Drain, return noodles to the pan, and toss with the butter so the noodles won’t stick together. Cover loosely to keep warm.
Step 7
Stir the sour cream into the sauce and heat through.
Step 8
Add salt and pepper, to taste.
Step 9
Serve hot buttered egg noodles onto plates or large bowls, and top with the turkey stroganoff.
Step 10
Serve garnished with parsley.
Tips
No special items needed.