Healthy Hamburger Stroganoff from Scratch

By carvalhohm2

Ingredients

• 12 oz. egg noodles (whole wheat if you can find them)
• 2 tbsp. olive oil, plus 2 tsp. for noodles if desired
• 1.25 pounds ground turkey or beef (a pound is fine, but I usually find turkey in 20 oz. packages)
• 2 tsp. reduced-sodium soy sauce
• 1 tsp. worcestershire sauce
• 1/2 tsp. dried oregano
• 8 oz. mushrooms, sliced
• 2 tbsp. flour
• 1/2 c. chicken broth (plus up to 1/2 c. more if needed)
• 1/2 c. milk
• 1/2 c. Greek yogurt (I used 2% fat yogurt)
• freshly ground black pepper and kosher salt, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from wearychef.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions, drain and set aside. If noodles are done more than a few minutes before your stroganoff is ready, you can toss them with 2 tsp. olive oil to prevent them from sticking together.

Meanwhile, heat olive oil in a 12" skillet over medium-high heat. Add ground meat, and brown and crumble. About halfway through cooking the meat, stir in soy sauce, worcestershire sauce, and oregano, and mushrooms. Continue cooking until meat is cooked through.

Sprinkle flour over the meat mixture, and stir until meat and mushroom are well coated. Slowly stir in chicken broth and then milk, stirring constantly, until smooth. Reduce heat to medium, and bring to a simmer. Stir in yogurt, and return to a simmer. If sauce is thicker than you would like, stir in up to ½ c. more chicken broth to your desired consistency. Cook 2-3 minutes longer before serving.

Taste stroganoff, and add salt and pepper to taste. Serve over cooked egg noodles.