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–+ servings
A skillet filled with Creamy Turkey Stroganoff served over wide egg noodles and garnished with fresh parsley.

Creamy Turkey Stroganoff – Easy 30-Minute Dinner

Make this quick and comforting Creamy Turkey Stroganoff for a simple weeknight meal. This recipe uses ground turkey for a lighter take on the classic dish and comes together in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 453
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stroganoff
  • 2 Tbsp. butter
  • 1 small onion, chopped (about ½ cup)
  • 7 oz. baby bellas or white mushrooms, thinly sliced
  • 1 Tbsp. olive oil
  • 1 lb. ground turkey Seasoned with salt and pepper
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • 1.5 cups chicken broth Mixed with flour
  • 2 Tbsp. all-purpose flour Whisked into broth
  • 1 Tbsp. Worcestershire sauce
  • 0.5 cup full-fat sour cream
  • 2 Tbsp. finely chopped parsley
For Serving
  • 12 oz. dry egg noodles, cooked per box instructions

Equipment

  • 12-inch non-stick pan
  • Small bowl or measuring cup

Method
 

  1. Melt the butter in a 12-inch non-stick pan over medium heat. When the butter is hot, add the onions and mushrooms. Cook for 7 to 10 minutes, stirring often, until the vegetables are browned. Remove the mixture to a plate.
  2. While the mushrooms cook, measure the chicken broth into a small bowl or measuring cup. Gradually whisk the flour into the broth until the mixture is smooth and has no lumps. Set this mixture aside.
  3. Increase the heat to medium-high and add the olive oil. When the oil is hot, add the ground turkey. Season with salt and pepper. Cook until the turkey is crumbled and browned, about 5 to 8 minutes. Stir in the minced garlic and paprika. Cook for 30 seconds, or until fragrant.
  4. Add the prepared chicken broth mixture to the pan. Bring the mixture to a quick simmer. Stir in the cooked mushrooms and the Worcestershire sauce. Season again with salt and pepper to your taste. Reduce the heat to medium and simmer, uncovered, for about 3 minutes, or until the sauce thickens.
  5. Immediately remove the pan from the heat. Stir in the sour cream and parsley. Taste the sauce one last time for salt and pepper before serving. Serve the creamy turkey stroganoff over the cooked egg noodles.

Nutrition

Calories: 453kcalCarbohydrates: 47.6gProtein: 25.2gFat: 18.5gCholesterol: 122.5mgSodium: 324.7mgSugar: 3.5g

Notes

Store leftover sauce and noodles separately in airtight containers for 3 to 4 days.

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