This family favorite is a hearty and delicious option for cold winter nights (which we don't really get in Los Angeles, but we can pretend!). My husband loves it, my toddler loves it, my dog loves it. The cat? Well, she doesn't like anything.
It starts out exactly the same as my Super Simple Spinach and Turkey Tomato Sauce Recipe, with frozen spinach and seasoned turkey meat. As I mentioned in that blog post, I like to season my meat with chili powder and worcestershire sauce, but you're free to season your meat however you see fit!
Once the turkey meat is cooked to at least 165 degrees Fahrenheit, stir in the cream of mushroom soup, then add the sour cream, and reduce the heat to a simmer. Recently, I've been adding fresh baby bella mushrooms to the pan right after the meat is cooked and it adds great flavor and texture to the dish, you know, if you like mushrooms.
Meanwhile, boil water for the egg noodles and cook them according to the package's directions (um, you got this right?). Once the egg noodles are done, mix them into the stroganoff and you're done!
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