Turkey Mushroom Stroganoff

Hi Friends! Are any of you stroganoff fans? I am a huge fan of stroganoff! I have always loved stroganoff since I was little and I wanted to share how my family makes it with you! Serve it over rice or noodles and it is a dinner win! My favorite is serving it over egg noodles! This is something we would have for dinner at least one night a week when I lived at home! Now, you can make it in your apartments, for your families, or to take to a meal to someone to share!

 We always use ground turkey and fresh mushrooms rather than canned as our base. Ground turkey is great because it is a leaner meat, which makes it a healthier option. You can also make this recipe with ground beef if that is a flavor you prefer! We love using fresh mushrooms because they are so soft and tender and create a blast of flavor! 

When it comes to making our stroganoff, we have a secret tip for you! This tip my mom has used for years and it's awesome! We like our sauce nice and thick so it really coats the noodles. Sometimes when we follow our recipe and make it, it doesn't always thicken up nicely. We can fix that! We make a quick rue with melted butter and flour to help it thicken. Once the flour and butter are smooth, we add it back into the pot and boom! Perfectly thick sauce! There is your new kitchen hack for the day! 

Like I said before, you can serve Turkey Mushroom Stroganoff over rice or noodles! Our favorite is over egg noodles! A great thing about egg noodles is that they are low in fat! We like to even out this recipe and keep it on the lighter side and this is one way that we do it! Since we are added sour cream to the sauce, we don't want to add fats to our noodles! Egg noodles are also protein rich from the egg. Not a ton of protein goes into them, but more than just a flour based noodle. Brown rice is also a healthy alternative base for this recipe, if you are not a noodle fan!

Turkey Mushroom Stroganoff
Yields 6-8 servings

1/2 white onion, chopped
2 cloves garlic
1 pound Ground Lean Turkey (or beef)
Salt and Pepper
1 tablespoon Worcester sauce
1 pound sliced mushrooms
2 cups Broth (I use better than bullion, and mix my own broth)
1 teaspoon nutmeg
1/2 teaspoon dried basil
1/8 teaspoon cayenne (optional spice)
dash of black pepper
2 tablespoons melted butter
2 tablespoons flour
1 1/2 cups sour cream (or greek yogurt)
1 package egg noodles

In a large saucepan or dutch oven, add ground turkey, salt, and pepper. Cook for 5-7 minutes, or until meat is browned. Drain fat if needed. 
Next, add onions and mushroom and saute until soft. 
Add 2 cloves of garlic. 
Add salt, and pepper, Worcester sauce, broth, nutmeg, basil, cayenne, and black pepper. 
Melt butter and mix in flour in a separate bowl and mix until smooth to create a rue. Add to sauce to help thicken. 
Bring to a boil then decrease the heat to low. 
Simmer for 15-20 minutes. Meanwhile, prepare the egg noodles according to package
Stir in the sour cream. Cook for one more minute. 
Serve over cooked noodles. Enjoy! 

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1 comment

  1. I made this tonight I just substitute for the mushrooms with a red pepper...for the kiddos. All in all it was really good, I had to triple the recipe tho


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