Turkey and Mushroom Stroganoff
Creamy, comforting, and packed with flavor, this Turkey and Mushroom Stroganoff is the ultimate weeknight dinner upgrade. Tender strips of turkey breast are sautéed to golden perfection, then simmered in a rich, velvety sauce made with sliced mushrooms, Dijon mustard, smoked paprika, and sour cream. The dish is served over hearty egg noodles, creating a satisfying meal that’s ready in just 40 minutes. With its combination of earthy mushrooms, aromatic garlic, and a hint of tangy creaminess, this easy turkey stroganoff recipe brings a modern twist to a classic favorite. Perfect for busy nights, this one-pan wonder is as simple as it is delicious—and will have your family coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound turkey breast, cut into thin strips
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (e.g., cremini or white button), sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 3 quarters cup sour cream
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 12 ounces egg noodles, cooked according to package instructions
Instructions
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat.
Season the turkey strips with salt and pepper, then add them to the skillet. Sauté for 4-5 minutes until golden brown and cooked through. Remove the turkey from the skillet and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, then add the chopped onion. Cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet and sauté for 5-6 minutes until the mushrooms are tender and browned.
Sprinkle the flour over the mushrooms and stir well, cooking the mixture for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the Dijon mustard, smoked paprika, and sour cream. Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens.
Return the cooked turkey to the skillet and stir to coat the turkey in the sauce. Let it heat through for 2-3 minutes.
Taste the stroganoff and adjust the seasoning with additional salt and black pepper, if needed.
Serve the turkey and mushroom stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 3968 mg | 172% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 24.5 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2977 mg | 63% | |
*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.
