This easy turkey stroganoff recipe uses ground turkey, but you can also substitute ground beef or ground chicken in its place. This ground turkey stroganoff is certainly not the classic version, but my kids love it, and it comes together in roughly 30 minutes.
We’ve been making this dish for years, and it’s such a comforting dish in the cooler fall and winter months. I doctor it up with sliced mushrooms, garlic-shallot puree, sour cream, Worcestershire sauce, and fresh herbs (such as thyme or rosemary).
Watch the video on YouTube, or at the link below!
- 1/2 pound mushrooms sliced
- 1 onion sliced
- 2 teaspoons minced fresh herbs such as thyme or rosemary
- 4 carrots halved and sliced diagonally
- 1 pound lean ground turkey
- 1 tablespoon garlic-shallot puree or crushed garlic
- 12 ounces egg noodles boiled and drained
- 1/4 to 1/3 cup all purpose flour
- 1 1/2 – 2 cups organic beef broth
- 1-2 tablespoons Worcestershire sauce
- 2-4 tablespoons sour cream
- Salt and pepper to taste
- Preheat pan to medium high. Add 2 tablespoons butter and melt. Add mushrooms and onion and saute. Add fresh herbs, if using.
- Drop carrots into boiling water for 3-4 minutes. Don’t overcook. When it starts to boil, shock in cold water to stop the cooking process.
- Add ground turkey to the mushrooms and onions, breaking it up with your fingers, and stir to browned.
- Add crushed fresh garlic or 1 tablespoon of garlic-shallot puree.
- Add the flour and stir to combine. Next, add the broth and reduce for a few minutes. Add the drained carrots, followed by the sour cream. Stir to combine. Add 1-2 tablespoons of Worcestershire sauce, and season the dish with salt and pepper to your taste.
- Boil and drain noodles, and set aside.
- Top the noodles with the turkey stroganoff and enjoy!