GROUND TURKEY STROGANOFF RECIPES RECIPES

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GROUND TURKEY STROGANOFF RECIPE - FOOD.COM



Ground Turkey Stroganoff Recipe - Food.com image

Make and share this Ground Turkey Stroganoff recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 small onion, finely diced
1 cup mushroom, sliced
1/2 cup peas
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked egg noodles

Steps:

  • In a skillet, cook turkey and onion until meat is no longer pink; drain.
  • Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, milk, garlic, salt and pepper.
  • Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
  • Stir in sour cream; heat gently. Do not boil. Serve over noodles.

Nutrition Facts : Calories 387.6, FatContent 25.4, SaturatedFatContent 10.5, CholesterolContent 111.1, SodiumContent 950, CarbohydrateContent 13.8, FiberContent 1.7, SugarContent 5.4, ProteinContent 27.4

LAURA'S LEAN - INSTANT POT GROUND BEEF STROGANOFF



Laura's Lean - Instant Pot Ground Beef Stroganoff image

Instant Pot Ground Beef Stroganoff recipe featuring Laura's Lean ground beef

Provided by Laura's Lean

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5

Number Of Ingredients 9

1 Pound Laura's Lean Ground Beef
2 Cloves Garlic
2 Tablespoons Dry minced onion
12 Ounces Wide egg noodles
3 1/2 Cups Beef broth
1 Teaspoon Worcestershire sauce
1 Can Cream of mushroom soup
1 Cup Light sour cream
Salt and pepper to taste

Steps:

  • Set the Instant Pot to Sauté , Medium temperature. Brown the ground beef or turkey until no pink remains and drain grease from Instant Pot (draining fat is optional but recommended).
  • To deglaze Instant Pot liner, pour in about ½ cup of the beef broth into the hot pan and scrape the bottom to remove any burnt pieces.
  • In the Instant Pot liner, add the cooked ground beef, minced garlic, dry minced onion, egg noodles, remaining beef broth, Worcestershire sauce, salt, and pepper. Stir ingredients and push noodles down into the liquid.
  • Add the cream of mushroom soup on top of the noodles. Do not stir.
  • Put the lid on the Instant Pot and cook for 5 minutes on high pressure. After the 5 minute cook time, do a quick release, and then open the lid.
  • Add the sour cream and stir until well combined. Serve hot.

Nutrition Facts : Calories 1216.00, FatContent 19.00g, SaturatedFatContent 7.00g, CholesterolContent 365.00mg, CarbohydrateContent 202.00g, SugarContent 6.00g

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