Turkey Stroganoff

Dinner Thursday night…Mmm Mmm Good…

Turkey Stroganoff

adapted from Cooking Light


  • 1 pound lean ground turkey
  • 2 tablespoons olive oil
  • 1 medium sweet onion
  • 8 ounce package of baby portabella mushrooms
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1 cup reduced sodium chicken broth
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/4 cup beer
  • 3/4 cup reduced fat sour cream
  • parsley (however much you enjoy)
  • 12 ounce package whole wheat egg noodles


  1. Prepare the onion and mushrooms, slicing the mushrooms and chopping the onion.
  2. Brown the turkey in the olive oil on medium high heat.
  3. Add the onion, mushrooms and garlic and cover, stirring occasionally until tender.
  4. Stir in flour, stirring constantly for about a minute.
  5. Add the beer and the chicken broth, and bring to a boil.
  6. Turn down the heat to low and simmer for a couple of minutes.
  7. In a separate pot, cook the egg noodles.
  8. Stir in the sour cream, serve, sprinkle with parsley and enjoy!

Servings: 6

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