This creamy, delicious turkey stroganoff is a quick and easy, healthy dinner idea that’s perfect to make on a weeknight. It is low in fat, made using a handful of ingredients and ready in under 15 minutes!
Making a simple turkey stroganoff is a delicious way of preparing turkey. This healthy, naturally low in fat meat tastes fantastic with a rich and creamy sauce. Traditional stroganoff recipes call for sour cream but I used fromage frais (fromage blanc) in order to keep the fat content to the minimum.
Fromage frais is almost fat free, tastes a lot like sour cream and works exceptionally well in creamy sauces. I am a huge fan of this ingredient and tend to use it in most of my recipes using a white sauce (those that require a bit of tang).
I wanted to keep this stroganoff recipe as quick and easy to make as possible which is why I swapped more commonly used regular mushrooms for baby button mushrooms. These small, round mushrooms keep their shape in cooking really well and do not require slicing. This shortens preparation time and ensures the mushrooms can be fried to golden perfection without becoming soggy.
Another easy one-pot dish using turkey and mushrooms you might like is turkey meatballs in mushroom sauce recipe.
This healthy stroganoff recipe is very uncomplicated but it’s important to keep a few things in mind to ensure 100% success. I recommend first frying the mushrooms then the meat to infuse the turkey with the mushroom juices left in the pan.
Do not be tempted, however, to cook both the mushrooms and the turkey together as the meat is likely to be overcooked and the mushrooms won’t have a chance to brown.
Equipment you’ll need
- Kitchen scale and measuring spoons
- Chopping board and knife
- Large pan/skillet, whisk spatula and slotted spoon
- 2 bowls and large spoon
How to make turkey stroganoff: step-by-step
1.In the pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally. Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).
2. In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).
3. In the same pan gently melt the butter, add the flour and whisk until the mixture thickens. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the onion granules.
4. Remove from the heat, stir in the fromage frais and season to taste.
5. Toss in the mushrooms and turkey (including the juices from both mixtures) and stir.
6. Adjust seasoning if necessary and serve with freshly chopped parsley (optional).
Top tips for making turkey stroganoff
- The turkey: Do not overcook the turkey. Stir often to ensure it cooks evenly and lift out of the pan as soon as the meat is no longer pink.
- The mushrooms: Rinse the mushrooms and leave in a strainer for a few minutes to get rid of excess water. Pat dry gently using a clean cloth before making the recipe. If you prefer to use regular mushrooms slice them roughly before adding into the pan.
- The sauce: To ensure it is perfectly smooth and creamy it is important to use a whisk (rather than a spoon) to combine the ingredients.
- Best served Enjoy with rice, pasta, mashed potatoes or quinoa and freshly chopped parsley. Refrigerate leftovers for up to 3 days and reheat in the microwave. If the sauce thickens add a drop of water.
- I do not recommend freezing this dish as the turkey can get a little chewy after being cooked, frozen, defrosted and then reheated. This is, however, personal preference.
You might also like
- Chicken Breast in White Sauce (Low Fat)
- Easy Greek Shrimp Saganaki
- Creamy Chicken Spinach Skillet (Healthy)
Keep in touch!
If you make this easy turkey straganoff recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Healthy Turkey Stroganoff with Baby Button Mushrooms
Ingredients
- 1.1 pounds (500 g) turkey breast skinless, cut into strips
- 7-9 ounces (200-250 g) baby button mushrooms
- 3 tablespoons olive oil
- 1½ tablespoons butter
- 1½ tablespoons all-purpose/plain flour
- ½ teaspoon onion granules
- 2 tablespoons fromage blanc/fromage frais or low-fat sour cream
- ⅚ cup (200 ml) vegetable/chicken stock
- Fine sea salt and pepper to taste
Instructions
- In a large pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally. Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).
- In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).
- In the same pan gently melt the butter, add the flour and whisk until the mixture thickens. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy. Stir in the onion granules. Remove from the heat, stir in the fromage frais and season to taste.
- Toss in the mushrooms and turkey (including the juices from both mixtures) and stir. Adjust seasoning if necessary and serve. Garnish with freshly chopped parsley (optional).
Notes
- The turkey: Do not overcook the turkey. Stir often to ensure it cooks evenly and lift out of the pan as soon as the meat is no longer pink.
- The mushrooms: Rinse the mushrooms and leave in a strainer for a few minutes to get rid of excess water. Pat dry gently using a clean cloth before making the recipe. If you prefer to use regular mushrooms slice them roughly before adding into the pan.
- The sauce: To ensure it is perfectly smooth and creamy it is important to use a whisk (rather than a spoon) to combine the ingredients.
- Best served Enjoy with rice, pasta, mashed potatoes or quinoa. Refrigerate leftovers for up to 3 days and reheat in the microwave. If the sauce thickens add a drop of water.
- I do not recommend freezing this dish as the turkey can get a little chewy after being cooked, frozen, defrosted and then reheated. This is, however, personal preference.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Cilla Devoil
Now that I have seen your website I realise that I have to go to the end to find the quantities and method, Also the number of people it's for and the calories etc. I would prefer the latter part at the top although I realise you have to advertise your other recipés first.
I used a cream herb cheese with a cornflour and water mix to thicken. I also used dried porcini mushrooms and added these and the liquid to the the sauce. I used sliced portobello mushrooms as can't get baby button ones here and this was no problem.
I found the meal very tasty but was looking for a fat free meal using tomatoes to avoid using butter and oil.
I will make other recipés which you mentioned but please take note of my comment about your website as I think many people would give up looking right to the bottom of the page to find the information they were needing.
Monika
Thank you for taking the time to write this. Glad the recipe worked for you even if it wasn't exactly what you were looking for.
I am a bit limited as to how I structure my posts because of google's guidelines and the recipe itself has to always be at the end I am afraid. And that goes for all blogs. But you can go directly to the recipe by clicking the Jump to Recipe button at the top.
Gigi
Beautiful simple dish
I Add browned onions and garlic
And fresh parsley on top for color
I always use thick Greek yogurt in my sauces as I always have on hand
I make this often as in Portugal turkey is available everyday of the week
It is sold in pieces , cutlets etc
Healthy decadent food
Gigi
Monika
Thank you for your feedback Gigi! I really like the toppings you use, I can imagine they inject lots of flavour into this simple dish.
mohan kumar
This sounds gorgeous.I’m actually considering making this.
Thank you for sharing.
Monika
Thank you, let me know how it turns out for you:)
Monika
Thank you Jo:)
Dave G
It looks like a great meal. I love the baby buttons!
Monika
Thank you Dave!
Cat | Curly's Cooking
What a delicious and comforting looking dish with the added bonus of it being healthy too!
Monika
Thank you Cat!
Jo Allison / Jo's Kitchen Larder
I do love stroganoff as it's quick, easy and never disappoints in terms of flavour. Your turkey version sounds divine Monika, perfect family dinner!