Turkey Stroganoff

Stroganoff is a comfort food around our house. It’s so homey and delicious but we don’t make it that often. It is a dish that is typically made with beef and sour cream or cream of mushroom soup (all of which are usually full of fat). I realized that we don’t make this that often because I haven’t tried lightening it up. It really wasn’t hard at all. I also decided to go dairy free.  The low fat versions of dairy are usually full of extra “bad” stuff to compensate for the fat loss. Anyway – dairy is not our friend lately so there wasn’t much thought to getting rid of it for this. If you don’t like turkey, you could always use a leaner beef or even pork if you wanted. This serves about 4

turkey strognoff

½ lb ground lean turkey
8 oz mushrooms, sliced
½ cup onions, diced
1 tsp garlic, minced
1 Tbsp olive oil
1 tsp black pepper, divided
1 tsp sea salt
½ cube of vegetable bouillon
2 cups almond milk
1/3 cup potato starch
8 oz cooked pasta (I used GF penne pasta)

  • In a large skillet, brown turkey. Add in olive oil, mushrooms, onions and garlic. Saute for about 10 minutes or until vegetables are tender.
  • While turkey and veggies are cooking, combine milk, starch, bouillon, salt and pepper into a medium saucepan.
  • Whisk until well combined and cook for about 10 minutes over medium heat, stirring constantly.
  • Add sauce mixture to meat mixture and stir until well combined. Stir in cooked pasta or serve sauce directly over cooked pasta.
  • Top with some chives or parsley for extra flavor.

Leave a Reply

Your email address will not be published.