Ingredients:

  • 1 lb lean ground turkey
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 cups low-sodium beef broth
  • 1 tbsp all-purpose flour
  • 1/2 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon. Cook until mahogany-brown and no longer pink. Remove turkey from the pan and set aside.
  2. In the same pan, melt the butter. Add sliced mushrooms and cook without stirring for 2-3 minutes until they develop a golden-brown crust.
  3. Stir in the diced onion and cook until translucent (about 3 minutes), then add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the broth and Worcestershire sauce. Use a spoon to scrape up the brown bits (fond) from the bottom of the pan.
  6. Return the browned turkey to the pan. Let the mixture simmer for 5-7 minutes until the sauce thickens and becomes glossy.
  7. While the sauce simmers, cook egg noodles in salted water according to package directions, then drain.
  8. Lower the heat and stir in the sour cream to maintain a silky consistency. Serve the stroganoff over the cooked noodles and garnish with fresh parsley.