Low Fat Ground Turkey Stroganoff

Savor the comforting flavors of this Low Fat Ground Turkey Stroganoff, a lighter take on a classic dish that doesn't skimp on taste. Made with lean ground turkey, hearty mushrooms, and a creamy, low-fat sour cream sauce, this recipe is both wholesome and indulgent. The dish is boosted with warming paprika and a hint of Dijon mustard, adding depth and richness to every bite. Served over tender whole wheat egg noodles, it’s a satisfying meal that’s perfect for a busy weeknight, ready in just 35 minutes. Garnish with fresh parsley for a pop of color and freshness, and enjoy a meal that’s high in flavor but low in guilt. Ideal keywords: low-fat stroganoff, healthy turkey recipes, weeknight dinner, creamy pasta dishes.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Ground turkey (lean, 93% lean or more)
• 1 tablespoon Olive oil
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 8 ounces Mushrooms (sliced, white or cremini)
• 1 teaspoon Paprika
• 2 tablespoons All-purpose flour
• 2 cups Low-sodium chicken or turkey broth
• 1 cup Low-fat sour cream
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 ounces Whole wheat egg noodles
• 2 tablespoons Fresh parsley (chopped, for garnish, optional)

Directions

Step 1

Bring a large pot of water to boil and cook the whole wheat egg noodles according to package instructions. Drain and set aside.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Add the ground turkey to the skillet and cook, stirring frequently, until browned and fully cooked, about 5-7 minutes. Drain any excess fat, if needed.

Step 4

Add the minced garlic and sliced mushrooms to the skillet and cook for 4-5 minutes until the mushrooms release their liquid and soften.

Step 5

Sprinkle the paprika and all-purpose flour over the turkey mixture and stir well to coat everything evenly.

Step 6

Gradually pour in the low-sodium chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until the sauce thickens.

Step 7

Remove the skillet from heat and stir in the low-fat sour cream and Dijon mustard. Mix well until the sauce is smooth and creamy.

Step 8

Season the stroganoff with salt and black pepper to taste.

Step 9

Serve the turkey stroganoff over the cooked whole wheat egg noodles. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(1168.6g)

Amount per serving	% Daily Value*
Calories	1744.7

Total Fat 71.1g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 483.6mg	0%
Sodium 1807.0mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 16.5g	0%
Total Sugars 16.3g
Protein 138.6g	0%

Vitamin D 0IU	0%
Calcium 568.5mg	0%
Iron 11.4mg	0%
Potassium 2313.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 32.2%

Carbs: 30.5%