I generally try and steer clear of processed foods. For starters, they aren’t all that healthy, they’re probably more expensive, and frankly, I think it tastes better from scratch. But there are a few things that I’ll use now and then to help make a quick dinner come together even faster. This is one such occasion. This is certainly a loose definition of stroganoff, but the general flavors are there and I add the boys’ favorite vegetable, broccoli, to make it practically a one pot supper. An excellent, easy, dinner.
1 pound ground turkey
1 medium onion, diced
3 garlic cloves, finely chopped
1 8 oz package of mushrooms of your choice (I like the pre-sliced baby bellas)
1 can low fat cream of mushroom soup (I like the 98% fat free)
1 cup of reduced sodium chicken broth
½ a bag of broccoli florets
1 TBSP paprika
2 tsp Worcestershire sauce (3 or 4 shakes of the bottle – eyeball it)
1 cup of reduced fat sour cream
A handful of fresh parsley, chopped
1 bag of no-yolk egg noodles
- Bring salted water to a boil and cook egg noodles as directed on package
- Meanwhile, heat olive oil in a large pan over medium/high heat. Add onions and cook 4-5 minutes before adding garlic. Cook an additional 2-3 minutes until onions are soft.
- Add the mushrooms and cook until the mushrooms are softened and releasing liquid.
- Add ground turkey, breaking it up with a spoon, and then allowing it to brown. Add paprika, Worcestershire sauce, and salt and pepper to taste. Add the broccoli.
- Add the cream of mushroom soup and the chicken broth , stir well, and then allow everything to simmer 5-10 minutes, until broccoli is cooked through.
- Add the sour cream and the parsley and stir well. Serve over egg noodles and with a generous pinch of black pepper.