Turkey Stroganoff
A comforting and creamy Turkey Stroganoff that blends tender turkey strips with mushrooms and a rich sour cream sauce, perfect for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 lb turkey breast, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 2 tsp Dijon mustard
- 1 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- Cooked egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced turkey breast and cook until browned and cooked through, about 5-6 minutes. Remove turkey and set aside.
- In the same skillet, add the onion and garlic. Sauté for 3-4 minutes until softened.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir well to combine; cook for 1 minute to remove raw flour taste.
- Gradually pour in the chicken broth while stirring, creating a smooth sauce. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Reduce heat to low, then stir in sour cream and Dijon mustard, mixing until smooth and heated through. Do not boil the sauce to prevent curdling.
- Return the cooked turkey to the skillet, stirring gently to coat with the sauce. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley if desired, and serve hot over cooked egg noodles or rice.
Notes
For an extra creamy texture, use full-fat sour cream and consider adding a splash of white wine to the sauce during step 5.