I love stroganoff - the full fat, butter, sour cream, and mushrooms version. But, my thighs don't agree with that version and my hubby doesn't like mushrooms. So my quest to make a tangy, tasty stroganoff that we can both enjoy with out all the fat.
Quest complete with this recipe! I switch out the ground beef to lean ground turkey, use olive oil instead of butter, and use protein rich Greek yogurt instead of sour cream.
Tonight I made this and my husband thought it was the full fat version. I am SO excited - I wish I had made more. LOL
1 lb. wide egg noodles
1 1/2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, grated
1 lb. ground turkey
1 teaspoon dried dill
1/4 teaspoon thyme
1 cup chicken broth
1/2 cup Greek yogurt
2 tablespoons all purpose flour
1/4 cup 2% milk
kosher salt & pepper, to taste
dried parsley for garnish
Bring large pot of water to boil. Salt water and pour in egg noodles. Cook according to package directions and drain. Pour back into warm pot, drizzle with a little olive oil and set aside.
While pasta is cooking, heat deep skillet over medium heat with olive oil. Sauté onions and garlic until they start to soften, about 3 minutes. Stir in ground turkey. Sprinkle liberally with salt and pepper. After 5 -10 minutes, ground turkey should be completely cooked and veggies should be tender. Stir in spices and chicken broth.
Simmer uncovered for 10 minutes. In a small bowl, whisk flour, milk, and Greek yogurt together to create a lump-free slurry. Pour this into the hot skillet, stir and cook 5 minutes to thicken sauce. Taste, adjust seasonings and serve: spoon noodles into bowls and top with stroganoff and parsley.
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