This is by far my favorite recipe to date, because it is one I completely made from scratch, on my own. I asked my husband what he wanted for dinner one night and he said he wanted stroganoff. I had already taken ground turkey out to thaw earlier that day, and wondered how a stroganoff would taste using ground turkey instead of beef. I decided to go through my pantry and refrigerator to see if I had ingredients I could use to make a stroganoff. I’ve never made stroganoff from scratch before, but I’ve gotten pretty good in the kitchen learning what pairs well together, and goes into making base sauces for popular recipes.
So I decided to give it a try, and to say my husband and I were impressed is an understatement. He was a little scared of how it was going to taste considering I winged the recipe LOL. Of course when you make a recipe from scratch you have to make it at least one more time to figure out the exact measurements and ingredients. The second time around was just as good the first attempt, which means it’s only right I share it with my readers. If you decide to give it a try, leave me a comment and let me know how you like it and/or what you changed to make it your own. 🙂
Prep time: 10 mins | Cook time: 30 mins | Serves: 4
1 lbs. – Ground Turkey
3 cups – Beef Broth
1/4 cup – Sour Cream
2 oz. – Cream Cheese
1 – Beef Bouillon Cube
1/2 pint – Heavy Cream
3 Tbsp – Worcestershire Sauce
1/2 – Medium Onion
4 cups – Egg Noodles
1 Tbsp – Minced Garlic
Salt and Pepper (to taste)
1 cup Diced Mushrooms
In a skillet on medium high heat, using your olive oil, brown your diced onions (mushrooms) and garlic for about 2-3 minutes. Once they have cooked some add your ground turkey and cook until it has completely. If you don’t want your sauce to be thinner, drain your ground turkey and sit it to the side. If not, leave your ground turkey in the skillet to the side.
In a separate pot, on medium high heat, combine the following ingredients: beef broth, butter, sour cream, heavy cream, beef bouillon cube, Worcestershire sauce, and cream cheese. Whisk and stir until all ingredients have combined into a smooth creamy sauce.
Add your egg noodles to the sauce mixture and let cook for 7-10 minutes or until slighty soft. One your noodles have softened, add your ground turkey and onion mixture to the pot. Stir until all of the ingredients have combined. Cover the pot and let the stroganoff simmer for 15 more minutes, or until it thickens.
Dish your food and sprinkle with chopped parsley. Dinner is ready to be served.
Enjoy your tasty meal!
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