Thursday, September 12, 2013

Turkey Stroganoff

Two posts today! Aren't you all special? I figured I'd finally share my go-to recipe for stroganoff. You CAN use beef in this if you want (or chicken, or whatever!) but I generally use turkey. I almost always have ground turkey on hand instead of ground beef just because it's so versatile. It's hearty enough that you can use it in just about any recipe that calls for ground beef, and light enough that you can also use it in place of chicken. It's like.. magic meat! I love turkey. Plus it's generally leaner than hamburger. Double plus! This recipe is one that has become loved in our dinner rotations just because it's easy and cheap. I buy the 3 or 5lb chubs of meat and freeze it in half pound blocks, then defrost as needed. Need a pound? Throw two into the fridge the day before. Need half a pound? Just throw one in! Or you can do like me, since I rarely actually plan that far ahead, and just defrost it in the microwave when you need. I only use a half pound of meat for one pot, but you can most definitely add however much you'd like. Again, this is a money-stretching meal for us. If I had it my way, I'd add the whole 3lbs to one pot probably. Maybe some day I will. This is also a very versatile recipe. I use chicken stock and cream of chicken soup, but you can most definitely use vegetable stock instead, and you can use cream of mushroom or celery instead of chicken if you prefer. If you like mushrooms in your stroganoff, you can add them in with the meat and onions to saute them. I refuse to eat fungus, however, so we make ours sans mushrooms. 

1/2lb ground turkey
1/4 cup finely diced onion
1/4-1/2 cup sliced mushroom (optional)
4 cups chicken stock 
1 can cream of chicken soup
1 cup sour cream
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp paprika
5 cups uncooked dried egg noodles (the curly type, not long thin)
1/2 cup shredded cheese (optional)
Corn starch and milk (optional, see directions for info and measurements)

Brown meat, onions and mushrooms in a large pot. Add remaining ingredients except corn starch/milk and bring to a boil. Once boiling, turn the heat down to medium and let simmer for about 10 minutes until noodles are done. 

Here's the fun part. If the sauce isn't as thick as you'd like it (we like ours fairly thick), you can make yourself a slurry of 1 part corn starch to 2 parts milk. Keep in mind that a little goes a long way. I mix 1 1/2 tsp corn starch to 3 tsp milk in a cup and pour in slowly. You'll probably want to just mix in a little bit at a time until you get to the consistency that you want. Drizzle a bit in, stir, and let it cook for a minute or two and thicken up. Repeat until you're where you want to be with it. Keep in mind too that it will keep thickening a little bit as it cools, so don't make it TOO thick. 

Serve with a bit of cheese sprinkled over the top if you like. I happen to be a cheese fiend, so we put some in the stroganoff and on top. Because why not? 

Note: I realize that this isn't a "traditional" stroganoff, but it's still pretty tasty. Plus it's something that both my picky kids AND my picky husband will eat, so it's a winner in my books! 

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