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12Ingredients
35Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. kosher salt
- 1/2 tsp. kosher salt
- 1 lb. egg noodles (can substitute spaghetti squash noodles for low-carb or gluten-free)
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- 1 yellow onion (diced)
- 12 cremini mushrooms (sliced into thick slices)
- 2 Tbsp. Worcestershire sauce
- 2 cloves garlic (minced)
- 1 1/2 cups chicken stock
- 2 Tbsp. plain Greek yogurt (can substitute low-fat sour cream)
- 3 Tbsp. Parmesan cheese (grated, for garnish, optional)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories720Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol190mg63% |
Sodium2520mg105% |
Potassium1040mg30% |
Protein42g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate92g31% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A4% |
Vitamin C6% |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kay 4 years ago
Delicious, easier than the full-fledged beef stroganoff, and *almost* a one-pan dish (separate pot for boiling the noodles). I did make a few modifications (slash notes to myself for the next time):
1. Left out the mushrooms (just don't like em).
2. Used 1 box (9 oz) Jovial gluten-free egg noodles, which is less than the recipe called for, but personally I found the ratio of meat:noodles to be perfect.
3. Used beef bone bone (Kettle & Fire) instead of chicken--just to get more of a true "beef" stroganoff flavor. 1 carton was enough, using 1.5 cups for the main dish, and then an additional 2 tablespoons whisked in with 2 tablespoons of gluten-free flour (Pamela's all-purpose) to thicken up the sauce at the very, very end, right before I added in the noodles (at first I almost added more flour since I didn't feel like the sauce was thickening quick enough, but having made this mistake in another recipe, I resisted and decided to wait until after the noodles were in. This was absolutely the right call--the sauce turned out to be the *perfect* thickness after the noodles were stirred in and I warmed the whole thing very gently on low). 4. I also added 1 Tbsp dijon mustard (added just before the bone broth). 5. Finally, I used ~1/2 Cup sour cream (I wouldn't add much more than 3/4 C I think, just fyi, might be too much), and also 6. Upped the parmesean cheese to 1/4 C, but I think maybe 1/2 C might also work, just depends on your preference.
--This dish was really tasty, and I will absolutely be making it again--hopefully I get faster at it in order to put it into the rotation for mid-week recipes!