As I sat on the couch this morning trying to figure out what to make for dinner, I got up and looked in the freezer to see what kind of meat I should thaw out... I feel like I'm always cooking chicken breasts, so I grabbed the ground turkey and decided I would make something with this.
Stroganoff is one of my favorites and Jack loves the Hamburger Helper one, so I decided to make stroganoff from scratch. It was amazing. I made homemade noodles to go with it that were even more delicious. I could've just eaten a plate of noodles they were so good.
2 tablespoons extra-virgin olive oil
½ cup chopped yellow onion
4 ounces mushrooms, sliced
1½ pounds ground turkey
2 Tb red wine
¾ cup beef broth
¾ cup milk
1 teaspoon dried mustard
1 pound egg noodles, boxed or homemade: (Homemade Egg Noodle Recipe)
2 tablespoons unsalted butter
1 cup sour cream
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for garnish
¼ cup all-purpose flour
2½ teaspoons seasoned salt
¼ teaspoon ground white pepper
2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon dried thyme
½ teaspoon ground nutmeg
In a large, heavy saucepan, heat the oil over medium heat. Add the onion and mushrooms and cook for about 5 minutes, or until soft. Add the turkey, breaking it up with a spoon, and cook until browned. Add the special seasoning ingredients and stir to thoroughly combine. Stir in the broth, milk and mustard. Bring to a boil over high heat then reduce heat to a simmer and cook, uncovered, for 10 minutes, until nicely thickened.
While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain, return noodles to the pan, and toss with the butter so the noodles won’t stick together. Cover loosely to keep warm.
Stir the sour cream into the sauce and heat through. Add salt and pepper to taste. Add to the warm buttered egg noodles and toss to coat. Served garnished with a dollop of sour cream and fresh chives.