Healthy Ground Turkey Stroganoff
We have enjoyed beef stroganoff over the years. When our focus shifted to healthy eating, we created this healthy version that uses ground turkey in the recipe. We’ve included mushrooms and green pepper. We replaced regular sour cream with Greek yogurt, and we use low sodium beef broth. Even with all of these changes, this recipe has great flavor and can be prepared in about 30 minutes.
- 8 ounces wide whole grain noodles
(We use the Ronzoni Healthy Harvest Whole Grain extra wide noodles.)
- 16 oz ground turkey
- 1 medium sweet onion - diced
- 5 cloves of garlic - minced
- 8 ounces of white mushrooms or the mini Bella mushrooms - cut in quarters
- 1 large green pepper - chopped to about the size of a dime
- 1 cup low sodium beef broth
- 3 tablespoon dry sherry divided
- 7 ounces low fat 2% Greek yogurt
(We use the strained yogurt which is not as watery.)
- 1 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1 1/2 tablespoon cumin
- 1 1/2 tablespoon smoky paprika
- 1 tablespoon of cornstarch
- Prepare a pot of boiling water for the noodles.
(Adding a teaspoon of olive oil to the water helps to keep the noodles from sticking together.)
- Gently sauté onion and garlic with olive oil until onions are transparent.
- Add the ground turkey to the onion and garlic mixture and thoroughly brown.
- After the turkey is browned, add in green peppers, mushrooms, cumin, smoky paprika, black pepper, and beef broth. Simmer mixture for about 8 to 10 minutes. Make sure all ingredients and spices are nicely mixed together.
- Add the noodles to the boiling water and cook according to the directions on the package. This usually takes about 8 to 10 minutes depending on how you like your pasta cooked.
- Add the Greek yogurt to the turkey mixture and simmer for 3 to 4 minutes. Then add the 2 tablespoons of dry sherry and simmer to heat mixture throughout.
- After the mixture is hot, and according to your taste preference for thick vs. thin stroganoff, mix the remaining tablespoon of sherry and the tablespoon of cornstarch. Adding the combined sherry and cornstarch to the turkey mixture will enable you to thicken the stroganoff according to your taste.
(This step is optional depending on how thick or how thin you like your sauce.)
- By this time your noodles should be ready. Drain the noodles, add the appropriate amount to your plate or bowl, and then top the noodles with a serving of the turkey mixture.
(We do not rinse our noodles, but some people like the noodles to be rinsed.)
Along with the stroganoff dish we sometimes serve a simple salad of mixed greens with Mandarin oranges, chopped walnuts, and dried cherries drizzled with our white vinegar shallot dressing.
Food For Thought
We usually have some of the stroganoff mixture left over. We like to create another meal by using the left over stroganoff mixture to top a baked potato or to top long grain wild rice.
Serving size: 1 (1 1/4 cups)
Makes: 4 servings
Prep: 30 minutes
Calories 417, Fat 12.9 (sat 4g, mono 1.0g, poly 3.3g), Pro 37.5g, Carb 41.7g, Fiber 6.7, Chol 93mg, Sugar 9.0g, Sodium 178mg
Return to Healthy Chicken and Turkey Recipes
Return to Home Page