Slow Cooker Turkey Stroganoff

This cozy slow cooker dish is great for the fall and winter. Peas might not be a bad addition. I serve this with a side of sauteed broccolini.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 712 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons olive oil
• 1 cube beef bouillon
• salt and ground black pepper to taste
• 1 small onion, finely chopped
• 1 (8 ounce) package egg noodles
• 3 tablespoons Worcestershire sauce
• 1 ½ tablespoons minced garlic
• 1 pound lean ground turkey
• 2 (10.5 ounce) cans cream of mushroom soup

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground turkey and garlic. Cook and stir until turkey is cooked through, 10 to 15 minutes. Drain and discard grease.

Step 2

Transfer turkey mixture to a slow cooker. Add condensed soup, Worcestershire sauce, and bouillon cube. Cook on Low, stirring occasionally, for 5 hours.

Step 3

Stir in sour cream and cook for 1 more hour.

Step 4

When stroganoff has about 15 minutes left, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Step 5

Serve stroganoff over egg noodles.