TURKEY MEATBALL STROGANOFF
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 slice multigrain bread
- 1 1/2 lbs ground turkey
- 2 Tbsp corn starch (optional)
- 2 Tbsp whole milk
- 1/2 medium yellow onion (minced)
- 1/ tsp caraway seeds (crushed)
- Pinch of salt
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove (chopped)
- 6 oz white mushrooms (thinly sliced)
- 1 sprig thyme
- 1 Tbsp unbleached all-purpose flour
- 1 1/2 cups chicken stock
- 2 Tbsp sour cream
- 2 tsp Dijon mustard
- 8 oz cooked egg noodles or any pasta you like
- 2 Tbsp chopped fresh parsley
Instructions
- 1
Remove the crust from the bread slice and tear the bread into small pieces. In a large bowl, mix the turkey together with the bread, corn starch, milk, onion, caraway seeds, and salt until combine. With wet hands, shape the turkey mixture into about eighteen 1 1/2-inch meatballs
- 2
In a large skillet, heat the oil over medium heat until shimmering. Add the meatballs and cook, turning often, until browned, 5 to 7 minutes. Transfer the meatballs to a plate
- 3
Add the garlic to the same skillet and cook over medium heat for a minute or two. Add the mushrooms and thyme and continue to cook, turning often, until the mushrooms are golden. Sprinkle the flour over the mushrooms and stir to coat. Stir in the chicken stock and cook, stirring often, until the sauce has thickened, 5 to 7 minutes
- 4
Whisk in the sour cream and mustard until smooth, then return the meatballs to the pan. Turn to coat with the sauce
- 5
Spoon the meatballs and sauce over the noodles and serve garnished with the parsley