Low Fat Ground Turkey Stroganoff
Savor the comforting flavors of this Low Fat Ground Turkey Stroganoff, a lighter take on a classic dish that doesn't skimp on taste. Made with lean ground turkey, hearty mushrooms, and a creamy, low-fat sour cream sauce, this recipe is both wholesome and indulgent. The dish is boosted with warming paprika and a hint of Dijon mustard, adding depth and richness to every bite. Served over tender whole wheat egg noodles, it’s a satisfying meal that’s perfect for a busy weeknight, ready in just 35 minutes. Garnish with fresh parsley for a pop of color and freshness, and enjoy a meal that’s high in flavor but low in guilt. Ideal keywords: low-fat stroganoff, healthy turkey recipes, weeknight dinner, creamy pasta dishes.
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Recipe Information
Ingredients
- 1 pound Ground turkey (lean, 93% lean or more)
- 1 tablespoon Olive oil
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 8 ounces Mushrooms (sliced, white or cremini)
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 cups Low-sodium chicken or turkey broth
- 1 cup Low-fat sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 ounces Whole wheat egg noodles
- 2 tablespoons Fresh parsley (chopped, for garnish, optional)
Instructions
Bring a large pot of water to boil and cook the whole wheat egg noodles according to package instructions. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the ground turkey to the skillet and cook, stirring frequently, until browned and fully cooked, about 5-7 minutes. Drain any excess fat, if needed.
Add the minced garlic and sliced mushrooms to the skillet and cook for 4-5 minutes until the mushrooms release their liquid and soften.
Sprinkle the paprika and all-purpose flour over the turkey mixture and stir well to coat everything evenly.
Gradually pour in the low-sodium chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until the sauce thickens.
Remove the skillet from heat and stir in the low-fat sour cream and Dijon mustard. Mix well until the sauce is smooth and creamy.
Season the stroganoff with salt and black pepper to taste.
Serve the turkey stroganoff over the cooked whole wheat egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.3 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2313 mg | 49% | |
*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.
