Grobe Recipes

One Pot Ground Turkey Stroganoff

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 8 oz baby portobello mushrooms
• 1 lb ground turkey
• 8 oz egg noodles
• 4 cups vegetable broth
• 2 tsp smoked (or regular) paprika
• 1 tsp salt
• 1 tsp fresh ground pepper
• 1 tbsp Worcestershire sauce
• 1 cup sour cream

1. Melt the butter in a 4-quart Dutch oven or large pot
2. Add the onions, garlic, and mushrooms and sauté until tender (5-7 minutes)
3. Remove the onion and mushroom mixture and add the turkey and brown (about 5 minutes)
4. Sprinkle the salt, pepper, Worcestershire sauce, and paprika on the turkey and mix thoroughly
5. Return the onion and mushroom mixture to the pot
6. Add the noodles and 4 cups vegetable broth and bring to a boil
7. Reduce heat, cover, and simmer for 17 to 20 minutes, or until noodles are cooked
8. Add the sour cream and mix thoroughly
9. Serve hot.

You may need corn starch or flour to thicken, though I did not. I reserved ½ cup of the broth until I knew I was not going to need the flour. If you need to thicken, add ¼ cup all-purpose flour to the reserved broth and mix with a whisk, then add to the pot once the noodles are done. Boil to reduce to desired thickness.

You could make ground beef stroganoff with the same recipe by substituting beef for the turkey and beef broth for the vegetable broth. In that case, you may need to drain the grease after browning the meat.