My family is a bit Eastern European and we love a good hearty meal every once in a while. Since its super hot right now in South Carolina, mid-July, I was craving one of my favorite meals Stroganoff, but didn’t want it to be quite as heavy and didn’t want to have the oven on for a long period of time heating up the house. So I converted it to a Turkey Stroganoff that will fully cook on the stovetop.
Check out the video of me making the Stroganoff on my Twitch channel from July 17th, 2020!
Turkey and Portobello Stroganoff
2 Tbsp Butter
1 lb Ground Turkey
2 Portobello Caps, sliced
8 oz Baby Bella or Cremini Mushrooms, Sliced
1/2 Onion, chopped
3 c Chicken Broth
1/2 c Sour Cream
1 tsp Salt
1/4 tsp Ground Black Pepper
1/2 tsp Dried Thyme
3 Tbsp Butter
3 Tbsp AP Flour
16 oz Egg Noodles
Heat 1 Tbsp of the Butter over medium-high heat. Once pan is hot and butter melted, add the Ground Turkey to brown – breaking apart with a wooden spoon in the pan. Once cooked through, add the onions, cooking until translucent. Remove turkey and onions from pan and set aside.
Heat 1 Tbsp of the Butter in the pan and add the mushrooms. Brown them and try not to crowd the pan too much if you can help it so they brown rather than steam. Once mushrooms are cooked, remove and add to the Turkey and Onions to the side.
Heat the remaining 3 Tbsp of the Butter in the pan and once melted add the flour. Stir constantly and cook the roux until starting to toast and thicken.
Pour the Chicken Broth in slowly a cup at a time and whisk the roux in until blended. Bring to a simmer and let it start to thicken. Pour Turkey mix back into the sauce and coat. Reduce heat to medium and add salt, pepper, and thyme and let simmer for about 10 minutes.
While Turkey simmers, cook Egg Noodles to the package’s directions. Drain and set aside.
Finish Stroganoff by stirring in sour cream just before serving. Taste and add salt and pepper as necessary. Serve on top of the Egg Noodles. Enjoy!
Katastrophe Chef 