Ground Turkey and Mushroom Stroganoff

Featured in the Honolulu Star-Bulletin on April 29, 2009.



Ground Turkey and Mushroom Stroganoff

  • 1 1/2 pounds ground turkey
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 8 ounces fresh mushrooms, sliced
  • 3 cans (10.75 ounces each) Campbell's Healthy Request cream of mushroom soup
  • 8 ounces fat free sour cream
  • 1 teaspoon paprika
  • 1/2 cup beef broth


  1. In a large skillet or Dutch oven, brown ground turkey; drain excess fat.
  2. Add olive oil, onions, and garlic; cook until onions are soft and transparent.
  3. Add mushrooms and sauté until tender.
  4. Stir in mushroom soup, paprika, and beef broth.
  5. Cover and simmer for 10 minutes.
  6. Reduce heat to low and add sour cream; heat through, but do not boil.
  7. Season to taste with salt and pepper.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 17 g fat, 5 g saturated fat, 105 mg cholesterol, 850 mg sodium, 23 g carbohydrate, 2 g fiber, 7 g sugar, 26 g protein


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