When I am sad, this hearty meal lifts me up. Because beef hates my body.
Quick and Easy Turkey Stroganoff
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesThis is a quick yet satisfying recipe that you can easily add additional veggies to!
Ingredients
1 lb Ground Turkey (or chicken!)
1 can Cream of Mushroom Soup
8oz Sour Cream
Chicken Broth or other broth, for thinning
1, 16oz package of Egg Noodles
Salt and pepper, for seasoning
Directions
- Set a pot to boil salted water, and cook Egg Noodles according to packaged directions
- In a pan with some oil or butter, add your ground turkey. Cook through and season to taste with salt and pepper.
- Stir the Cream of Mushroom Soup and Sour Cream into the cooked Turkey, until combined. Add Chicken Broth or other broth until desired consistency has been reached. You want the sauce to be thick enough to stick to the pasta, but not thin and soupy.
- Once noodles have cooked, you can either toss them into your sauce or pour the gravy on top of your noodles. Sprinkle with parsley and serve, or just serve as is.
Notes
- This is a good “Base” recipe to start with. You can add peas, mushrooms, sauteed carrots, onions, whatever veggie you want to the mix. My boyfriend and I both dislike mushrooms, which is why only “Cream of Mushroom” soup is used 🙂
- You can swap any of the turkey/chicken ingredients for BEEF to get a more authentic-tasting Stroganoff. Beef hates my body, so I can’t eat is as often as I’d like.
- DISCLAIMER: This is meant to be a SHORTCUT Stroganoff recipe to be made quickly, not an authentic one!
- To test that your noodles are done, throw them at your spouse. If they eat the noodle and it’s not crunchy, it’s good to go!
- This reheats very well the next day when you toss the pasta with the gravy!
