Turkey Stroganoff

I love Stroganoff.  When I was first started blogging my recipes, I made a Chicken Stroganoff using a portobello mushroom recipe starter can, but I knew there had to be a way to do it with mushroom soup.  Once I tried making it at home with actual sour cream in the sauce rather than powdered ingredients, I was sold on the fresher version.  I would still occasionally make a box of hamburger helper to make stroganoff with ground turkey, but this time around I was determined to find a new recipe.

I tracked down a Beef Stroganoff recipe and changed it over to turkey.

First I browned the ground turkey with some chopped onion until the meat was cooked and the onion became translucent.

In a small cup, I dissolved the cornstarch in water and poured it over the meat, then added salt, pepper, powdered garlic, and 2 cans of cream of mushroom soup.  I also tossed in a can of mushrooms because I wanted the sauce chunkier.  I heated it to a simmer and let it cook for about 15 minutes, stirring frequently.  I also started boiling some egg noodles on the side.

I removed the pan from the heat as stirred in 1 cup of sour cream to finish the sauce.

I served the sauce over egg noodles for a quick and easy meal.

I have found my new ground meat stroganoff standard!  This made for a fantastic and simple dinner.  Using fresh sour cream really makes the sauce outstanding, and my husband said this recipe tasted different than the Hamburger Helper variety, but better (well I hope so!).  This took just about the same amount of time as the boxed meal, without the use of powdered ingredients.  If you're a stroganoff fan like myself, this is definitely worth a try.

Turkey Stroganoff Recipe


1 pound ground turkey
1 onion
1/4 cup water
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cans cream of mushroom soup
1 can of mushrooms (4 ounces)
1 cup sour cream
2 cups egg noodles


Brown ground turkey with finely chopped onion in a nonstick skillet over medium high heat.
In a small cup, dissolve the cornstarch in water and pour it over the meat. Add salt, pepper, powdered garlic, canned mushrooms, and 2 cans of cream of mushroom soup and stir. Heat to a simmer and cook for 15 minutes, stirring frequently. In a separate pot, boil egg noodles until cooked. Remove sauce from heat and stir in 1 cup of sour cream to finish the sauce. Serve over cooked egg noodles.

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