Easy Turkey Stroganoff
Whip up a comforting and hearty dinner in just 35 minutes with this Easy Turkey Stroganoff recipe! Featuring lean ground turkey, tender egg noodles, and a rich, velvety sauce made with sour cream, mushrooms, and a hint of paprika, this dish strikes the perfect balance between cozy and wholesome. A one-skillet wonder, this recipe is ideal for busy weeknights, combining simple ingredients with big, satisfying flavors. The addition of Worcestershire sauce lends a savory depth, while fresh parsley offers a pop of freshness to each bite. Perfect for family dinners, this quick turkey stroganoff is an easy, crowd-pleasing favorite that’s sure to earn a spot in your weeknight rotation. Serve it piping hot and watch it disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1.5 cups beef or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 0.75 cup sour cream
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
While the noodles cook, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the sliced mushrooms to the pan and sauté for 5 minutes until they soften and release their juices.
Sprinkle the flour over the mixture and stir well to coat evenly.
Gradually pour in the broth, stirring constantly to avoid lumps, then add the Worcestershire sauce and paprika.
Allow the mixture to simmer gently for 5-7 minutes until the sauce thickens slightly.
Lower the heat to medium-low and stir in the sour cream. Mix until the sauce is creamy and smooth, but do not allow it to boil.
Season with salt and black pepper to taste.
Toss the cooked egg noodles with the sauce in the skillet, ensuring they are well-coated.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 24.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
