This easy turkey stroganoff is the perfect family weeknight meal. It is lightened up with Greek yogurt and is really easy to make!
While working to eat healthier, I have been looking at ways to make some of our favorite meals lighter. This recipe swaps heavy cream and beef for non fat Greek yogurt and ground turkey. Honestly, it tastes amazing and you hardly miss the more decadent ingredients. I made this lightened up stroganoff for Julian the other night and he loved it!
The flavors of the mushrooms, turkey, and creaminess of the Greek yogurt really make this meal taste more decadent than it really is. Serving it over egg noodles takes it to a whole other level!
How to Make Easy Turkey Stroganoff
While the recipe instructions are available below, here are some tips to make the best lightened up stroganoff!
Firstly, sauté the onions and mushrooms until they are soft and have lost their moisture. This is important, because the mushrooms are going to form the base for your sauce.
Next, add the ground turkey and cook through. Be sure to break up the turkey in the pan with a wooden spoon as it is cooking. This is important, because you don't want to have large chunks of turkey in your sauce.
Now you add your spices and flour. Make sure the flour cooks through. This is important, because if the flour is not cooked through, your sauce will taste like flour and it will not have the right texture.
Here, we will add the beef broth slowly and whisk it in to achieve that smooth and creamy texture. It is important to add the broth slowly and whisk it in thoroughly to avoid having any lumps in your sauce.
Finally, we will whisk the Greek yogurt and low fat milk together in a small bowl to combine it well. Then we will add this slowly to the sauce and whisk it in. This is what makes the sauce taste like it is much more rich and decadent than it really is! Once the yogurt and milk have been added, we will serve over cooked egg noodles. Enjoy!
Heat a large non-stick skillet over medium heat. Add butter and onions and sauté until the onions are softened, approximately 3 to 5 minutes. Add mushrooms and sauté until they have lost their moisture, approximately 5 minutes.
Add turkey and garlic and cook until turkey is cooked through, breaking the turkey up with a wooden spoon – approximately 3 to 5 minutes. Add salt and pepper, thyme, paprika, and flour. Sauté until the flour is cooked through and starting to brown, approximately 2 to 3 minutes.
Add mustard, tomato paste, Worcestershire sauce, and beef broth. Be sure to whisk in the broth to combined it well with the cooked flour. Simmer this down to about half, approximately 3 to 5 minutes.
In a small mixing bowl, whisk together the Greek yogurt and low fat milk until well combined. Slowly add it to the skillet, mixing it in as you add it. Simmer this down to about half, stirring regularly, approximately 3 to 5 minutes. Serve over egg noodles.
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