Stroganoff

My proclivity for authentic Russian delicacies has already been documented here, so I figured it was time to return to another family favorite, stroganoff.

When I was growing up we used to have it served over rice (of course), but once I started preparing it for myself I discovered that noodles are actually the more popular choice to accompany it. To that end I present you with turkey stroganoff over egg noodles.

This recipe is super simple and not exact at all. I usually use ground beef but have used ground turkey the last few times. Since I am using turkey, I throw in a few cloves of chopped garlic, half of a medium yellow onion (chopped), and usually some frozen peppers, which I did not have tonight. I throw these ingredients in a sauce pan over medium heat along with some olive oil. After about 30 seconds, I add a package of ground turkey (1.3 lbs) and brown the meat, which should take somewhere between 5-10 minutes.

Once the meat has been browned and the fat has been drained, I add one can of Cream of Mushroom soup, one 8 oz. container of sour cream, a splash of Worcestershire Sauce, a couple pinches of mustard powder, and salt and pepper to taste. I also add a little bit of water to give it the consistency I am looking for. I don't have a measure for that so just eyeball it. This concoction is then heated thoroughly and served over egg noodles.

It may not be much to look at, but it is a solid little meal with very little preparation required.