Browned ground turkey makes this classic pasta dish budget-friendly and this version is made entirely in one pan in only 30 minutes.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Stroganoff may just take the comfort food grand prize, but how about we up the ante and make it in one pot, in 30 minutes flat, and swap out the pricy beef cut for a more affordable meat?
Enter, the turkey version that stands the stroganoff test of time, HANDS DOWN. We’ve been making a version of this recipe for years now and I finally got around to writing down the quantities and tweaking things to make it perfect for you guys.
We all know that the price of beef in the U.S. is insanely high right now and that’s why we’re swapping in the ground turkey here! It makes this dinner significantly more affordable but with no sacrificing of flavor necessary.
This Stroganoff Features…
- Sauteed mushrooms and ground turkey
- Tender egg noodles
- A creamy sour cream beef broth sauce
Making the Turkey Stroganoff
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Yellow onion
- Mushrooms
- Garlic
- Thyme
- Ground turkey
- All-purpose flour
- Beef broth
- Worcestershire sauce
- Egg noodles
- Sour cream
- Parsley
Choosing Your Meat
You will need 1 lb ground turkey for this stroganoff. This recipe also works very well with ground beef, chicken, or pork if you would like to experiment with different meats.
Tips for Perfect Stroganoff
- Saut̩ mushrooms and ground turkey separately Рthe mushrooms will cook quicker than the turkey.
- Sprinkle flour over browned turkey – this will thicken the stroganoff sauce.
- Simmer stroganoff 4-6 minutes – the egg noodles will cook quickly so make sure not to overcook them here.
- Add mushrooms after simmering – I like to add the sauteed mushrooms after the pasta is cooked through to prevent the mushrooms from getting rubbery.
- Fold in sour cream at the end – this adds a velvety richness to the sauce.
Recipe Variations
Try these ideas for a different twist on this stroganoff.
- Add more veggies – try adding peas, spinach, sweet pepper, or zucchini.
- Use another pasta shape – try spiral or elbow pasta in place of the egg noodles. Be aware, you will need to increase the cook time.
- Try a different fresh herb – try chives or thyme in place of the parsley.
Storing and Reheating Instructions
This pasta stores well in refrigerator up to 6 days. Reheat individual servings in microwave on high 1-2 minutes until pasta is heated through.
I don’t recommend freezing this pasta as it tends to get a bit mushy after thawing.
Serving Suggestions
This stroganoff is great served all on its own but also pairs very well with a leafy salad and crusty bread for dipping in the sauce.
More one-pot pasta recipes to make next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Ground Turkey Stroganoff
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 8 oz button mushrooms, thinly sliced
- 3 medium cloves garlic, minced
- 1 teaspoon dried thyme
- 1 lb lean ground turkey
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 3-1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 oz dry egg noodles
- 1/2 cup sour cream
- 2 tablespoons minced fresh parsley
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and swirl to coat pan. Add onion and mushrooms and saute 3-4 minutes until tender. Add garlic and thyme and cook 1 additional minute until fragrant. Transfer mushroom mixture to a bowl.
- Heat same skillet or Dutch oven over medium-high heat. Add remaining 1 tablespoon olive oil and swirl to coat pan. Add ground turkey, season with salt and pepper, and break up meat with a wooden spoon over medium-high heat until no longer pink, about 3-5 minutes.
- Sprinkle flour over ground turkey mixture and fold in. Slowly drizzle in beef broth and Worcestershire and bring to a simmer over medium-high heat.
- Add noodles to pan, season with salt and pepper to taste, reduce heat to low, cover, and allow pasta to cook 4-6 minutes, folding occasionally until pasta is tender.
- Remove pan from heat and fold in mushroom mixture, sour cream, and parsley until stroganoff is creamy. Season stroganoff with additional salt and pepper to taste if needed and serve warm. Enjoy!
Leave a Reply