Stroganoff

I introduced stroganoff to the kids tonight. Instead of making it the old fashioned way, I used ground turkey and made it slightly healthier.

They loved the wide noodles and my oldest dared to try the mushrooms! I was so proud. They don’t have to eat everything, just try it.

I found a version on Better Homes and Gardens, but I wasn’t used to their take on the recipe. I followed some of their suggestions, but not all.

What You Will Need:
1 lb ground turkey
12 oz Extra Wide No Yolk Egg Noodles
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 (14.5 oz) can low sodium beef broth
½ C light sour cream
1 T Worcestershire
3 T flour
2 T tomato paste
1 tsp horseradish
½ tsp paprika
pinch of dried dill weed
parsley for garnish

1) Prepare noodles according to package directions.
2) Brown turkey in skillet over medium-high heat.
3) Add onion and garlic to turkey and cook until turkey is no longer pink and onions are translucent.
4) Stir in mushrooms and lower heat to low-medium heat.
5) Add flour and tomato paste to turkey mixture. Mix well.
6) Stir in broth, Worcestershire, horseradish, paprika, and dill to turkey mixture.
7) Whisk in sour cream.
8) Mix noodles and turkey mixture together.
9) Serve with green salad.

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