(Not Quite) Stroganoff
I know that I promised healthy, hearty homemade meals, but it was cold and stormy in a way that called for comfort food. This is one of my absolute childhood favorites, and after years of working at it, I have finally mastered it in a way that finally tastes just like my Mama used to make it. Hubby tried it for the first time, he approved too! So, I had to share.
Now, I will prepare you in advance that this is not quite your standard stroganoff recipe. Little did I learn until my early twenties that stroganoff is typically made with strips of steak. Not this time. Apparently stroganoff is usually served over egg noodles; hmm, about that. Go ahead if you want, but at home we serve it over rice. I think my mom did it once because she realized she was out of noodles, but after that I never wanted it any other way. So here you go, I hope you enjoy!
1 lb Ground Turkey
1/2 c Fresh Sliced Mushrooms
1 1/2 tsp Onion Powder
1/4 tsp ground black pepper
1 tsp Beef Flavoring. (Wyler's Instant Beef Powder worked best for me for this recipe.)
1/4 c Water
1 - 12oz can of Condensed Cream Of Mushroom Soup
3/4 c Fat Free Greek Yogurt
Steamed Rice (Or egg noodles, if you're going to be that way)
To Prepare:
Heat your skillet over medium to medium-high and brown the turkey. As the turkey browns add the onion powder. Drain any excess fat and add the beef flavoring, water and mushrooms. Stir until the beef flavoring is well mixed into the turkey. Cook down until the water is gone and the mushrooms are beginning to shrink.
Add the soup, sour cream and pepper and stir until well mixed. Let it simmer until it begins to thicken.
