Ingredients
Equipment
Method
- Melt the butter in a 12-inch non-stick pan over medium heat. When the butter is hot, add the onions and mushrooms. Cook for 7 to 10 minutes, stirring often, until the vegetables are browned. Remove the vegetables and place them on a plate.
- While the mushrooms cook, combine the chicken broth and flour in a small bowl or measuring cup. Whisk gradually until the mixture is smooth with no lumps. Set this mixture aside.
- Increase the heat to medium-high and add the olive oil to the pan. When the oil is hot, add the ground turkey. Season with salt and pepper. Cook for 5 to 8 minutes, breaking up the meat until it is crumbled and browned. Stir in the garlic and paprika. Cook for 30 seconds, or until fragrant.
- Add the prepared chicken broth mixture to the pan. Bring the mixture to a quick simmer. Stir in the cooked mushrooms and Worcestershire sauce. Season again with salt and pepper to your taste. Reduce the heat to medium and simmer, uncovered, for about 3 minutes, or until the sauce thickens.
- Immediately remove the pan from the heat. Stir in the sour cream and parsley. Taste the stroganoff for salt and pepper before you serve it over the cooked egg noodles.
Nutrition
Notes
Store leftover sauce and noodles separately in airtight containers for 3 to 4 days.