This is a quick version of stroganoff that can be served over rice or pasta, and it’s dairy-free! Can also be made with lean ground beef.
Yield: 6 servings
Prep time: 5 minutes
Total time: 30 minutes
1 lb.| ground turkey
8 oz | white mushrooms, sliced
1 cup | almond milk
1 ¼ cup | broth*
1 tbsp | soy sauce or coconut aminos
2 tbsp | parsley, chopped
1 tsp | asafetida
1 tsp | dried thyme
3 tbsp | flour (or 2 tbsp cornstarch)
2 tbsp | extra virgin olive oil
Salt to taste
- Add 1 tbsp of oil to a skillet over medium heat, and then add the turkey, breaking it up and stirring occasionally to cook on all sides. Once turkey is completely cooked remove from the skillet and set aside.
- Add to the skillet the rest of the oil and the mushrooms, cook for about 5 minutes or until mushrooms are tender.
- While mushrooms are cooking add almond milk to a bowl and whisk in the flour or cornstarch, making sure there are no lumps.
- After mushrooms are done, add broth, soy sauce, thyme, asafetida, and milk/flour mixture to the skillet with the mushrooms. Simmer for 10 minutes allowing for the sauce to thicken. After sauce is thickened add the turkey and parsley and simmer for another 5-10 minutes and add salt to taste.
- Serve hot over rice or pasta, extra parsley can be added as a garnish.
*I use chicken bone broth, but any chicken broth will do.