 cTurkey Stroganoff is a healthy version of the classic stroganoff.  This delicious version of the classic comfort food is full of flavor and ready in under 30 minutes. It’s a family favorite of ours! Â
I am a little obsessed with this recipe these days! The idea of stroganoff really grossed me out as a child. I have no idea why! I didn’t like the noodles, the mushrooms….just none of it. But a few years ago I was flipping through one of my favorite cookbooks, Skinnytaste, and a recipe for a turkey meatball stroganoff.  I made it and really enjoyed it! So I started exploring other stroganoff recipes to see what the FULL (aka NOT lightened up) version was like. I found a few recipes and tried them and was HOOKED! For me, however, it was easy to switch out ground beef for ground turkey. It’s easier on my stomach and an easy way to cut some calories and fat. I combined the things I loved from all the recipes I tried and have been making this recipe ever since.
If you want it a little richer but still want to keep it pretty healthy, you can switch out the milk for heavy cream. You aren’t using enough of it to make a huge difference anyway (I usually switch it out because it just tastes better than the non-fat milk we drink).
You can also switch this over to a Classic Beef Stroganoff by replacing the ground turkey with ground beef. Here is my recipe for Classic Beef Stroganoff.
How to make it:
- Get your pot and water ready for the egg noodles. Cook them as the package recommends.
- Brown 1 lb of turkey sausage in a large skillet. Once browned, add the chopped onions (1 onion) and mushrooms. Add as many mushrooms as you like. We LOVE mushrooms so I also add more than normal. Cook until the mushrooms are soft.
- Add 2 tbsp tomato paste, a tsp of Worcestershire, and one beef bouillon cube. Combine all of the ingredients.
- Turn the heat down a little and add 1/2 cup of light sour cream and 3 tbsp of milk (or heavy cream if you prefer). Stir together. Taste to see if you need more salt or pepper.
- Serve on top of the egg noodles.
Lightened Up Stroganoff
Ingredients
- 1 lb ground turkey
- 1 onion, chopped
- 1 container of sliced white mushrooms
- 2 tbsp tomato paste
- 1/2 cup light sour cream
- 3 tbsp milk (or heavy cream if you desire)
- 1 tsp Worcestershire sauce
- 1 beef bouillon cube
- 1/4-1/2 cup water
- 1 package of egg noodles
- salt and pepper
- 1 tsp paprika
Instructions
- Begin to boil the water for the egg noodles by filling a pot with water and heating it on high heat on the stove.
- Once water is boiling, add the egg noodles and cook according to the package.
- While the water is heating, brown your ground turkey in a pan over medium heat.
- When it is almost cooked through, add your chopped onion and sliced mushrooms. I like a lot of mushrooms but if you are not a huge mushroom fan like me, just add enough to your liking. I break the sliced mushrooms into smaller pieces as I add them to the pan. Cook until the onion and mushrooms are soft.
- Once the onions and mushroom have softened, add the tomato paste, Worcestershire sauce, and beef bouillon and stir until combined.
- Lower the heat a little and add the sour cream, milk, and water. Add 1/4 of a cup of water if you like it thicker, 1/2 cup if you like a soupier sauce. Stir in gently. Season with salt, pepper, and paprika.
- To serve, place egg noodles on plate and top with ground turkey mixture. Enjoy!
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