Description
This Turkey Stroganoff is a hearty and comforting dish combining tender turkey breast, sautéed mushrooms and onions, creamy sour cream sauce, and egg noodles. Perfect for a cozy weeknight meal, it offers a lighter twist on traditional stroganoff while delivering rich flavor and satisfying texture.
Ingredients
Scale
Meats and Dairy
- 1 lb turkey breast, sliced
- 1 cup sour cream
Vegetables and Aromatics
- 1 onion, chopped
- 2 cups mushrooms, sliced
Dry and Pantry Items
- 2 cups egg noodles
- 2 cups chicken broth
- 2 tbsp flour
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a pan over medium heat until shimmering and hot enough to sauté the aromatics.
- Sauté onions: Add the chopped onion to the pan and cook, stirring frequently, until they become soft and translucent, about 5 minutes.
- Cook turkey: Add the sliced turkey breast to the pan and cook until browned on all sides and cooked through, approximately 5-7 minutes.
- Add mushrooms: Stir in the sliced mushrooms and continue cooking until they are tender and have released their moisture, about 5 minutes.
- Make roux: Sprinkle the 2 tablespoons of flour and 1 teaspoon of garlic powder over the mixture and stir well to coat the ingredients and cook off the raw flour taste.
- Add broth and simmer: Pour in 2 cups of chicken broth gradually while stirring, bringing the mixture to a simmer until it thickens into a creamy sauce, about 3-5 minutes.
- Cook noodles: Meanwhile, cook the egg noodles according to package instructions until al dente, then drain.
- Add sour cream: Remove the sauce from heat and stir in 1 cup of sour cream until fully incorporated, warming the sauce through without boiling.
- Serve: Plate the cooked egg noodles and ladle the turkey stroganoff sauce generously over the noodles. Season with salt and pepper to taste and serve immediately.
Notes
- Use low-fat sour cream for a lighter dish.
- Fresh garlic can be used instead of garlic powder for a more pungent flavor.
- To make this gluten free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding fresh parsley on top before serving adds brightness and color.
