Here is another quick and easy week night favorite of ours. I have several different stroganoff recipes that I have tried over the years. Variations of it even include an instant pot recipe, which is good, but even with the instant pot, it’s not quite a quick as you might hope even with the “instant” name. You still need to wait for it to build up pressure, cook, and then release when it’s done. So this one is really good when you are short on time, but it does not sacrifice a wonderful flavor in return. It has a simple mix of spices that are not overcomplicated or overpowering, even in the short cooking time. The best part: it can all be done in one large skillet or sauce pan (less dishes is always a bonus!).
Also - I named it turkey stroganoff since that’s of course what I use to make it. But it could be done just as well with ground beef. But if you go with ground beef, I suggest a lean ground beef, because at least to me, it makes for a less greasy or “heavy” meal.
And like many of my other favorite recipes, it’s not overwhelming on the amount it makes. It’s perfect for the three of us to enjoy for dinner during the week and then have for leftovers at lunch the next day. The creaminess holds its own and really reheats perfectly in the microwave.
If you try it, I hope you enjoy as much as we do. Let me know if you have any questions and of course I would love to hear from you if you do make it and/or if you did anything to change it up!
One Pan Ground Turkey Stroganoff
1 pound lean ground turkey (or ground beef)
2 teaspoons onion powder
3 teaspoons garlic powder
3 tablespoons flour
1 teaspoon paprika
¼ cup white cooking wine or dry sherry (or sub beef broth)
4 cups beef broth
1 4 oz. can of mushrooms (sliced stems and pieces)
1 ½ teaspoon of salt
1 teaspoon of black pepper
4 cups of dry egg noodles
½ cup sour cream
In large skillet or sauce pan, brown and break up the ground turkey with the onion powder and garlic powder sprinkled on top until the meat is no longer pink and grease is cooked down. Drain grease if necessary (not usually required if using lean ground turkey or beef).
Stir in the flour and the paprika and then the wine, scraping up and mixing in any browned bits that may be stuck to the bottom of the pan, cooking until the wine has evaporated.
Gradually stir in the beef broth, black pepper, salt and can of mushrooms. Bring to a boil and then add the egg noodles. Reduce heat to a simmer/low boil and cover. Let cook for 10 -12 minutes or until noodles are tender (stirring occasionally throughout that time).
With the skillet still on the low heat, slowly stir in the sour cream until mixed well throughout. Serve right away.
If you would prefer fresh mushrooms over canned, you can do that as well. For fresh mushrooms, fry them in the skillet first with a little bit of olive oil for about 5 minutes or so. Then remove from skillet and reserve to the side until ready to add them back to the mixture at the same time you would have added the canned mushrooms.
If I use ground beef, I use as lean of hamburger I can (93% usually) but I typically only use ground turkey, just because it’s easier on my stomach. It also usually means I don’t need to drain grease because there is so little, you can cook it all off.
If you don’t have dry sherry or white cooking wine, any dry white wine you may have on hand will work. I usually have a bottle of Holland house cooking wine on hand, but I know not everyone does. You can also just use a ¼ cup beef broth instead. The idea is to use something to get all the flavor up from the bottom of the skillet.