Description
A quick, comforting turkey stroganoff recipe featuring lean ground turkey, creamy sour cream sauce, and a smoky depth from roasted red peppers and paprika.
Ingredients
- 10.5 oz dried egg noodles
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium yellow onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 2 cups vegetable broth
- 7 oz jarred roasted red peppers, drained
- 2 tsp smoked paprika
- 1 tsp alcohol-free Dijon mustard
- 0.5 cup sour cream
- 0.5 cup heavy cream
- 1 tsp fine sea salt, or to taste
- 0.5 tsp freshly ground black pepper, or to taste
- 0.25 cup fresh flat-leaf parsley, chopped, for garnish
Instructions
- Cook The Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until they are al dente. Drain the noodles, reserving 0.5 cup of the starchy cooking water for later, then set the noodles aside.
- Brown The Ground Turkey: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey, using a wooden spoon to break it apart. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink. Drain any excess liquid or fat, then remove the turkey to a separate plate.
- Saute The Vegetables: Add the chopped onion to the same skillet. Cook for 3-4 minutes until translucent. Add the sliced mushrooms and cook for another 5-7 minutes until they turn golden brown.
- Create The Roux: Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables. Stir continuously for 1 minute to cook out the raw flour taste, forming a light roux base.
- Thicken The Sauce: Gradually whisk in the vegetable broth, pouring slowly and stirring constantly to prevent lumps from forming. Continue stirring until the sauce begins to bubble and thickens slightly, about 2-3 minutes. If the sauce becomes too thick, add a splash of the reserved noodle water to thin it out.
- Prepare The Red Pepper Puree: While the sauce simmers, drain the jarred roasted red peppers. Transfer the drained peppers to a small food processor or blender and blend until a very smooth puree forms.
- Add The Finishing Touches: Reduce the heat to low. Stir in the roasted red pepper puree, alcohol-free Dijon mustard, sour cream, and heavy cream until all ingredients are well combined and heated through. Do not let the sauce come to a boil once the sour cream has been added.
- Combine And Season: Return the cooked ground turkey to the skillet with the creamy sauce. Stir gently to combine everything and heat through for 2-3 minutes. Taste the sauce and season generously with fine sea salt and freshly ground black pepper.
- Plate And Serve: Spoon a generous nest of hot egg noodles into a wide, shallow bowl. Ladle a large portion of the turkey stroganoff over the noodles, then finish with a generous sprinkle of fresh chopped parsley before serving immediately.
Notes
To maintain the smooth consistency of the sauce, do not let it come to a boil after adding the sour cream. Use full-fat sour cream for the best texture and to prevent splitting. For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. If the sauce is too thick, thin with a splash of reserved noodle water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 250 g)
- Calories: 450 calories
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 60 mg