It rained! Yay!
Unless you live in Arizona or Nevada, you’re like, “Ya. So?” But this is great news for California, where rain is almost an anomaly. And without the runoff from snow (that also never happened this past winter), we’re pretty screwed.
The weather forecast here is sort of a joke, too, where the potential for waterfall almost always misses us. Which puts a wrench in my menu planning! I can’t tell you how many times we eat soup when it’s 85 degrees outside, because the meteorologists say it’s going to be overcast and cold. (I swear, it’s like the only job where you can be wrong 75% of the time, and never get fired.)
We pretty much need 13 straight days of rain, and since that’s not going to happen, our governor just imposed a 25% reduction in urban water usage. EEP.
But any rain is good and this past Tuesday the food stars were aligned – they were right! And I was right! And I made this comforting turkey stroganoff while the mushrooms were still fresh. Small victories!
One Pot Turkey Stroganoff
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey meat
- 1 small sweet onion , diced
- 8 ounces sliced baby bella mushrooms
- salt and pepper
- 6 ounce can tomato paste
- 10 ounce can enchilada sauce
- 2 cups low sodium chicken broth
- 2 cups rotini pasta
- 1 cup Greek yogurt (or sour cream)
- parsley
Instructions
- In a large nonstick skillet warm the olive oil over medium-high heat. Add in the turkey and onion; sauté for about 2 minutes, stirring and breaking up the meat. Add in the mushrooms. Cook for 4 minutes until mushrooms are tender. Season with salt and pepper to taste.
- Stir in the tomato paste and enchilada sauce; mix to combine. Add in chicken broth and bring to a boil. Add in pasta; reduce heat to a steady simmer.
- Cook for about 13-14 minutes; until pasta is cooked through, al dente, stirring once or twice to prevent sticking. Season with a little more salt and pepper. Stir in the Greek yogurt until combined.
- Serve in bowls and garnish with fresh chopped parsley.
Nutrition
Other Notes
Other Stroganoff recipes you might like!
One Pot Ground Beef Stroganoff – Taste and Tell
Hamburger Stroganoff – Simply Recipes
Beef Stroganoff with Buttered Noodles – The Little Kitchen
What else would I be able to replace the enchilada sauce with?
You could probably sub in tomato sauce, but you will lose some flavor and kick. Maybe along with the sauce, add in a touch of Sriracha. I’ve never made it with anything other than the enchilada sauce, so I can’t vouch for the results.
I seriously pray every day for 13 straight days of rain for you guys. You can have some of ours!
Delicious! I’m from a desert, so I appreciate the importance of rain :)
This turned out great! So quick and easy. I used 3/4 cup of fat free Greek yogurt and 1/4 cup of sour cream (it’s what I had on hand). I followed the recipe as written and was very pleased.
Do you think that I can replace the tomato paste and enchilada sauce with pasta sauce? I don’t have those ingredients on hand but have pasta sauce in the pantry. Thanks!
You can, but it will result in a completely different flavor. It could end up being delicious, but I can’t say for sure. Try it!
Amy, forecast sucks here too! What a spring… at least we have your turkey stroganoff ;)