Description
A rich and comforting turkey stroganoff made with tender turkey strips, mushrooms, and a creamy sauce served over noodles or rice. Perfect for cozy family dinners and satisfying weeknight meals.
Ingredients
1 ½ pounds (680 g) boneless, skinless turkey breast, sliced into thin strips
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) unsalted butter
1 medium yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
8 ounces (225 g) cremini or white mushrooms, sliced
2 tablespoons (16 g) all-purpose flour
2 cups (480 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
½ cup (120 g) sour cream
1 tablespoon (15 ml) Dijon mustard
1 teaspoon paprika
½ teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
12 ounces (340 g) egg noodles or 3 cups cooked rice
2 tablespoons (8 g) chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat. Add turkey strips and cook 3–4 minutes until lightly browned. Remove and set aside.
Melt butter in the same skillet. Add onion and cook until softened. Stir in garlic and cook briefly.
Add mushrooms and cook until browned and tender.
Sprinkle flour over the mixture and cook for 1 minute.
Gradually whisk in chicken broth. Add heavy cream, Dijon mustard, paprika, thyme, salt, and pepper. Simmer until thickened.
Reduce heat to low and stir in sour cream.
Return turkey to the skillet and simmer until fully cooked and tender.
Serve over cooked egg noodles or rice. Garnish with fresh parsley.
Notes
Slice turkey thinly for best tenderness. Simmer gently after adding dairy to prevent curdling. Adjust seasoning to taste before serving. Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes