Turkey and Mushroom Stroganoff with Egg Noodles
Equipment
- Large skillet
- Large pot
- Wooden spoon
- Colander
Ingredients
- 12 ounces egg noodles
- 1 pound ground turkey
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
- Stir in the diced onion, sliced mushrooms, and minced garlic. Cook for 5 to 6 minutes until the vegetables soften.
- Sprinkle the flour and smoked paprika over the turkey mixture. Stir for one minute to coat everything evenly.
- Slowly pour in the chicken broth while stirring. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until the sauce is smooth. Season with salt and black pepper.
- Add the drained egg noodles to the skillet and toss gently to coat them in the sauce. Sprinkle with chopped fresh parsley before serving.
Notes
Stir the sour cream in off the heat to keep the sauce from separating. Leftovers reheat well with a splash of broth to loosen the sauce. If you prefer a deeper flavor, swap half the chicken broth for beef broth. The parsley adds a fresh note that balances the creamy richness.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Large pot, Wooden spoon, Colander
Cuisine: American
Equipment: Large skillet, Large pot, Wooden spoon, Colander