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Creamy ground turkey stroganoff with mushrooms over egg noodles garnished with parsley

Ground Turkey Stroganoff

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 1 pound lean ground turkey
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all -purpose flour
  • 1.5 cups low -sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook egg noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles. Remove turkey from the skillet and set aside.
  3. In the same skillet, melt the butter. Add the onions and mushrooms, sautéing until the mushrooms have released their moisture and turned golden brown, approximately 6 to 8 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the mushroom mixture and stir constantly for 1 to 2 minutes to create a light roux.
  6. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3 to 5 minutes until the sauce has thickened.
  7. Reduce heat to low and stir the cooked turkey back into the skillet.
  8. Fold in the sour cream until the sauce is smooth and creamy. Heat through without reaching a boil to prevent the sauce from breaking.
  9. Season with salt and pepper to taste.
  10. Serve the turkey stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.