Turkey Stroganoff
Delight your taste buds with this creamy and comforting Turkey Stroganoff, a lighter twist on the classic beef version that's perfect for a wholesome weeknight dinner. Tender strips of seasoned turkey breast are seared to golden perfection and paired with sautéed onions, garlic, and earthy mushrooms before being enveloped in a luscious sauce made with chicken broth, tangy sour cream, Dijon mustard, and a hint of paprika. Served over a bed of buttery egg noodles and topped with fresh parsley, this dish marries rich flavors with a light, satisfying finish. Ready in just 40 minutes, this one-pan meal is an easy-to-make crowd-pleaser that’s hearty, flavorful, and ideal for cozy family dinners or entertaining guests.
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Recipe Information
Ingredients
- 1 lb Turkey breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 8 oz White mushrooms, sliced
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 0.75 cup Sour cream
- 1 tbsp Dijon mustard
- 0.5 tsp Paprika
- 2 tbsp Fresh parsley, chopped (for garnish)
- 12 oz Egg noodles
- to cover noodles Water (for boiling noodles)
Instructions
Season the turkey breast with salt and black pepper. Cut it into thin, bite-sized strips and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey strips and cook until browned on all sides, about 5 minutes. Remove the turkey from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes, until the onion is softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Sprinkle the all-purpose flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring continuously to form a smooth sauce. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken.
Lower the heat and stir in the sour cream, Dijon mustard, and paprika. Mix well to combine and create a creamy sauce.
Return the cooked turkey strips to the skillet. Simmer the turkey in the sauce for 5-7 minutes, allowing the flavors to meld and the turkey to cook through.
While the stroganoff simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
Serve the turkey stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 757 mg | 16% | |
*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.
