I think I am comfortable with admitting I have been searching for winter “comfort” favorites to spice up the beginnings of the dreary winter months for at least the past week now (#sorrynotsorry).
Here, the leaves have significantly fallen and I am attempting to ignore the fact that winter will truly have hit once the grass has turned brown, which, thankfully, has not happened yet.
Although I am dreading the winter chill, I love the excuse to commence operation “let’s make the best comfort food.” Although this means sacrificing a bit of the so called “summer body,” it has been enjoyable to find healthier versions of winter time classics.
Today it was Turkey Stroganoff sans sour cream. I would agree with my husband, my thankfully willing taste tester, that sour cream does assist in making a Stroganoff have a thicker consistency, however, this version does a great job in creating a lighter version without sacrificing too much of the desired thickness.
◊ Turkey Stroganoff ◊
15 minutes prep time ◊ 20 minutes cook time ◊ 35 total time
- 1 1/2 pounds lean ground turkey
- 8 ounces (1 small package) baby portabella mushrooms
- 1 Tablespoon of butter
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 Tablespoon of thyme
- 1 cup of beef broth (separated)
- 4 Tablespoons of flour
- 1 can (10.5 ounces) of cream of mushroom soup
- 1/2 pound of pasta (preferably egg noodles)
- Brown ground turkey in a large skillet over medium heat
- Add mushrooms, salt, garlic powder, onion powder, and thyme and cook until mushrooms have turned slightly brown.
- While the mushrooms are cooking, whisk the flour and 1/2 cup of beef broth together in a small bowl until smooth; and prepare pasta according to instructions on packaging.
- Mix flour and broth mixture, cream of mushroom soup, and the other 1/2 cup of beef broth into turkey and mushroom mixture.
- Lower heat to medium-low, and cook mixture for approximately 10-15 minutes until Stroganoff has thickened. Add additional beef broth if consistency is too thick.
[I modified a Beef Stroganoff recipe found here to obtain the above result]