Growing up in the Pacific Northwest, Beef Stroganoff was one of those hearty, warm-you-up meals for the coldest, rainiest of nights. I loved the creamy sauce, and the saltiness of the mushrooms and meat. Now that I live in Southern California, there’s less need for a meal to warm my numb toes. But I still find myself craving that flavor and the comfort that came with it. I don’t often find myself with the time it takes to simmer the beef properly, and I’m always looking for a light meal to get on the table quickly after work — so this version, with ground turkey, cooks up fast, and is a littler healthier to boot.
And if you happen to find a good deal on pre-sliced mushrooms, like I did, then your prep time is basically zero.
Egg noodles are the traditional noodles for Stroganoff, but you can use almost any noodle in a pinch. I’ve made it with whole wheat spaghetti too — not as traditional, certainly, but this take on it isn’t the most traditional either.
But it’s creamy and delicious and just what you need for a cold evening (whatever “cold” means for your home…here, that’s anything <60 degrees. We’re wimps now.).
As you stir it together, it might not seem like enough sauce. But never fear. It’s going to be perfect. Even if your manicure isn’t.
The Best Healthy Turkey Stroganoff
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion chopped
- 5 ounces mushrooms sliced
- 1 pound ground turkey
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/3 cup beef or chicken broth
- 1/3 cup milk
- 1/3 teaspoon mustard
- 12 oz egg noodles I’ve used spaghetti too when I’m out of broad noodles!
- 1 tablespoons unsalted butter or margarine
- 3/4 cup greek yogurt you can also use sour cream
- Salt and pepper to taste
Instructions
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Start heating water for your pasta, so it’ll be at a boil once you’re ready for it.
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Heat oil over medium heat in a large saucepan. Add the onion and mushrooms and cook for about 5 minutes, or until soft. Next, add turkey, breaking it up in the pan, and cook until brown. Add the next 6 ingredients (flour and spices) and stir to thoroughly combine. Stir in the broth, milk and mustard. Increase heat if needed to bring mixture to a boil, then reduce heat to a simmer and cook, uncovered, for 10 minutes or until sauce thickens.
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Meanwhile, cook the noodles according to the instructions on the package. Drain water and return noodles to the pan. Stir in butter or margarine so the noodles won’t stick.
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Mix in the greek yogurt into the sauce and heat through. Add salt and pepper to taste, then combine with the warm noodles. Serve immediately. Also keeps well in the fridge for a few days.
Recipe Notes
If you want to make this dish gluten free, you should be able to substitute cornstarch or arrowroot starch for the flour. And obviously pick up some gluten-free pasta as well.