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Creamy ground turkey stroganoff served over egg noodles garnished with fresh parsley in a white bowl

Ground Turkey Stroganoff

A hearty and comforting stroganoff made with tender ground turkey, savory mushrooms, and a rich creamy sauce ready in just 35 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey 93% lean recommended
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 8 oz mushrooms sliced, cremini or white button
  • 1 cup chicken broth low-sodium preferred
  • 1 cup sour cream full-fat for creamiest result
  • 2 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 pinch salt and pepper to taste
  • 2 tbsp olive oil
  • 8 oz egg noodles
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon or spatula
  • Whisk
  • Small mixing bowl
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook for 5 to 7 minutes, breaking it apart with a spoon until fully browned and no longer pink. Season with salt and pepper.
  3. Stir in diced onion and minced garlic. Cook for 3 to 4 minutes until the onion turns translucent and soft.
  4. Add sliced mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until soft and lightly browned.
  5. In a small bowl, whisk together flour, chicken broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour into the skillet and stir to combine.
  6. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
  7. Reduce heat to low. Stir in sour cream until fully incorporated and smooth. Do not let it boil at this stage.
  8. Add cooked egg noodles to the skillet and toss gently to coat evenly in the sauce. Taste and adjust seasoning as needed.
  9. Remove from heat, garnish with fresh chopped parsley, and serve warm.

Notes

Store in an airtight container in the fridge for up to 3 to 4 days or freeze for up to 2 to 3 months. Reheat on the stovetop over low heat with a splash of broth to loosen the sauce. Greek yogurt can replace sour cream for extra protein. Ground beef also works well as a substitute for turkey.