Turkey Stroganoff

By AliceV

Ingredients

• Special Seasoning:
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped yellow onion
• 4 ounces mushrooms, sliced
• 1 1/2 pounds ground turkey
• 2 Tb dry sherry, optional
• 3/4 cup beef broth
• 3/4 cup milk
• 1 teaspoon Dijon mustard
• 1 pound egg noodles
• 2 tablespoons unsalted butter
• 1 cup sour cream
• Kosher salt and freshly ground pepper
• Chopped fresh flat-leaf parsley, for garnish
• 1/4 cup all-purpose flour
• 2 1/2 teaspoons seasoned salt
• 1/4 teaspoon ground white pepper
• 2 teaspoons garlic powder
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg

Details

Servings 4
Adapted from laurassweetspot.com

Preparation

Step 1

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 for 8-9 minutes, or 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 parsley.