Quick and Easy Turkey Stroganoff

When I was growing up, both my parents worked and I was often in charge of dinner. I think this really helped my love for cooking to grow-even if a lot of what I cooked was boxed macaroni and cheese, jarred spaghetti sauce, and various Pasta and Rice "A-roni"s. I took pride in making my family dinner and I also often really loved the boxed dinners. One of my favorites was the Hamburger Helper Beef Stroganoff- I loved the creamy sauce with the pasta and it was just such comfort food to me!

These days, I try to avoid boxed dinners when I can for both health and pride reasons :)
I have been wanting to make my own stroganoff for a long time and I am just now getting around to it! Needless to say, it is going in my arsenal! I switched out ground beef for turkey but you can use whichever you prefer. I also love that it just has sour cream and no heavy cream so it isn't totally terrible for you. And did I mention it is fast and I usually have all the ingredients on hand?

O and it gets me to eat mushrooms? I don't really like mushrooms but they are traditional in stroganoff and I wanted to be true to the original. They really help bring the dish together, so leave them in!

Stroganoff is traditionally served with egg noodles but you can use other shapes of pasta if you don't have egg noodles on hand.

I hope you enjoy this as much as we did!


Quick and Easy Turkey Stroganoff
The Apron Gal
Serves 4

3/4 pound ground turkey or beef
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive or vegetable oil
1/2 cup chopped onion
1 cup sliced white mushorooms or one small can mushrooms (drained)
2 teaspoons chopped garlic
6 ounces wide egg noodles cooked, al dente
1 cup beef broth
1/2 cup sour cream
Grated white cheese (optional)
Chopped parsley, fresh or dried


Heat a skillet over medium high heat with one teaspoon of the oil. Add the turkey and season with the salt and pepper. Cook the turkey until no longer pink.

Add the onions and cook until soft, 3-4 minutes. Add the mushrooms and garlic and about 2 minutes (canned mushrooms need very little time, fresh may need longer to begin to soften). Add the egg noodles, beef broth and sour cream and cook over medium heat for 5-6 minutes, until the mixture thickens. If you feel it is too thick, add additional beef broth.

Season with additional salt and pepper, to taste.

Remove the pan from heat and serve immediately. Sprinkle with chopped parsley.


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