Where’s the Beef? Not in This Adaptation of Beef Stroganoff

I’m not a big meat eater. I especially dislike darker meats. I take after my mom who sticks to chicken and turkey for her protein. While she likes to say that I cook better than her, a lot of what I eat and make is based on what she used to cook for me. While I may have my own recipes, they take after what she’s shown me. In our version of stroganoff, we substitute the more commonly used beef for turkey. Turkey is leaner and, to me, can taste better. Try this simple recipe and let me know what you think.

Turkey Stroganoff(6 Servings)

1 lb ground turkey
1 1/2 cup sour cream
2 cans Campbell’s Cream of Mushroom Soup
1 onion, finely chopped
1 cup fresh mushrooms
3 cups hot cooked egg noodles

Cook onion and fresh mushrooms in oiled skillet over medium heat, stirring occasionally, until onions are tender. Add turkey in the same skillet until brown. Stir in sour cream, mushroom soup, and serve over noodles.

Dionne Evans

Dionne Evans, the Founder/Editor-in-Chief of HBS, is a graduate from Marymount Manhattan College with a BA in Communication Arts. She has been a professional writer for over 7 years and loves everything food, beauty, and travel related. For more information on Dionne, visit:

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