Supper Easy Turkey Stroganoff
Transform dinnertime with this hearty and flavorful Supper Easy Turkey Stroganoff, a quick-to-make comfort food classic perfect for busy weeknights! Featuring lean ground turkey, earthy mushrooms, and a rich, creamy sauce infused with savory garlic and a hint of paprika, this dish is both wholesome and indulgent. A touch of sour cream creates the luxurious texture, while a simple homemade roux ensures every bite is velvety smooth. Tossed with tender egg noodles and ready in just 30 minutes, this one-pan wonder is as convenient as it is delicious. Garnish with fresh parsley for a pop of color and serve this family-friendly meal any night of the week.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup sour cream
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces egg noodles
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Cook the egg noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked turkey from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
Push the vegetables to one side of the skillet and add the butter to the empty space. Once melted, sprinkle in the flour and whisk it into the butter, creating a roux. Cook the roux for 1-2 minutes, stirring constantly, until lightly golden.
Gradually pour in the chicken or turkey broth while whisking to avoid lumps. Bring the mixture to a simmer and allow it to thicken, about 2-3 minutes.
Stir the sour cream, paprika, salt, and black pepper into the sauce. Mix well until smooth.
Return the cooked turkey to the skillet and combine it with the sauce. Cook for 2-3 minutes until heated through.
Toss the cooked egg noodles into the skillet, stirring to coat them in the creamy sauce. Adjust seasoning to taste, if needed.
Serve the turkey stroganoff hot, garnished with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 503 mg | 11% | |
*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.
