I’m ALL about creamy pasta dishes! And I rarely ever get the chance to have them since I only make them few and far between for health reasons. But seriously, I could something creamy and decadent for dinner at least once a week, the rest of my life and be perfectly satisfied. My Husband on the other hand… he can NOT stand creamy dishes. I feel like it’s the most frustrating thing that we have differing opinions on. He won’t go near mayonnaise or macaroni and cheese and well, you get the idea. So this dish would be out of the picture for him entirely. Especially since it has mushrooms- he won’t go there either. Personally, I say “bring on the creamy sauces”! And I would never say no to a mushroom- I think they’re delicious : )
Stroganoff is a really great dish. It’s roots are Russian and it’s most traditionally comprised of beef strips or chunks, mushrooms, and a sour cream based sauce. Oh my goodness is it goooood! I have to admit though, I don’t eat beef so my only experience with the dish has been with turkey- but! I thought the turkey stroganoff was great. This recipe in particular has really impressed me. I found it a little bit challenging to find a ground turkey stroganoff recipe that didn’t use cream of mushroom soups. I wanted a real sour cream sauce recipe. I ran into this one on The Rachel Ray Show website and thought I could use it for a base recipe and build off of it to make it my own.
I added slightly more mushroom than called for in the recipe, simply because I love mushrooms. I also added some dry sherry to bump up the savory flavor. I tinkered with the liquids a bit, added 1/2 cup more liquid, so as to cut down on the amount of sour cream. Overall, I think the results were stellar! I couldn’t be happy with how flavorful and easy this recipe was. Even my Dad thought it was great and he is VERY hard to impress with food. Definitely a keeper : )
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped yellow onion
- 4 ounces mushrooms, sliced
- 1½ pounds ground turkey
- 2 Tb dry sherry, optional
- ¾ cup beef broth
- ¾ 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
- Special Seasoning:
- 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 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.
adapted from The Rachel Ray Show