Hi Super Healthy Kids readers! It’s Maryea from Happy Healthy Mama and I’m happy to be back sharing another simple recipe that’s sure to make your dinner time a little more enjoyable. This recipe is easy, comforting, and a hit across the board.
This Ground Turkey Stroganoff recipe takes a classic recipe that is a family favorite for many and lightens it up and uses wholesome, real food ingredients. You won’t find cream of anything soup in the ingredient list and I made some easy substitutions to make the overall dish lighter. Instead of the beef that’s used in classic stroganoff, I used ground turkey. The ground turkey makes this even easier to make. I also cut the sour cream and used nonfat Greek yogurt. Again, this is an easy sub and no one will know the difference!
Now, this dish isn’t going to win any beauty awards. It’s hard to make the brown mixture with ground turkey and mushrooms on top of egg noodles look pretty. But we all know that sometimes the ugliest food tastes the best!
My husband spent most of his 20s feasting on Top Ramen Noodles and Hamburger Helper. His favorite Hamburger Helper variety was the stroganoff. He looks back at these processed food dishes with nostaglia. While he appreciates home-cooked meal these days, he still talks about Hamburger Helper with love and admiration in his voice. I wonder if it would still taste as good to him if he tried it today? Needless to say, making a healthier, real food version of one of his old favorites was a big win.
I hope you’ll give this comforting dish a try. It’s an easy weeknight meal that everyone in your family is sure to love!
Maryea is the busy mom behind the popular blog, Happy Healthy Mama. You can find her simple, real food recipes here.
- 2 teaspoons oil or butter
- 1 small onion, chopped about 1/2 cup
- 8 ounces sliced mushroom
- 1 1/2 pounds lean ground turkey
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground thyme
- 1/2 teaspoon paprika
- 3 tablespoons flour
- 2 teaspoons dijon mustard
- 1 tablespoon worcestershire sauce
- 2 cups beef broth
- 1/2 cup milk
- 1 lb. egg noodles
- 1/2 cup greek yogurt
- salt and pepper to taste
- In a large skillet, heat the oil or butter over medium heat. Add the onion and sauté for 2-3 minutes, until softened.
- Add the mushrooms and cook another 5-6 minutes until they have cooked down.
- Add the garlic and ground turkey and cook until the turkey is no longer pink, about 8 minutes.
- Add the salt, pepper, thyme, paprika, and flour to the turkey mixture and stir to combine.
- Stir in the broth, Dijon mustard, Worcestershire sauce, and milk and bring the mixture to a simmer. Allow to simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes.
- Meanwhile, cook the egg noodles according to the package directions.
- Stir the Greek yogurt into the turkey mixture and cook until heated through, another minute.
- Serve over the egg noodles. Enjoy!