Each day we creep closer and closer to winter and my beloved Holiday Season, which means my favorite type of food: comfort food. And what is more comforting than carbs, right? I have been wanting to tackle my mom’s Americanized “Hamburger” Stroganoff recipe for some time now, but hesitated feeling unsure it would taste like hers and fearing disappointment as she did not leave me her recipe. As in most things, my fears were for naught and I should have just trusted my memories to guide me in the right direction.
I love authentic Russian Stroganoff, but rarely have beef in fridge. I also lack the courage, skill and conviction to tackle making blini. I think I will leave tradition to the professionals! This Americanized version does pull from a similar flavor profile, savory mushrooms and tangy sour cream, and delivers an all together satisfying dish with a hint more tomato flavor to make a rich and delicious sauce for the pasta. Tucking into this hearty casserole on a cold day with a nice glass of wine, I’m sure you’ll find that this Turkey Stroganoff is every bit as comforting and delightful as its more refined namesake.
Mom’s Turkey Stroganoff
Source: Mommy ? and the McCall’s Cookbook for reference
- 1/2 package (4 oz.) rotini noodles
- 1/4 cup butter
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 package (8 oz.) button mushrooms, sliced
- 1 lb. ground turkey
- 1 Tbsp. flour
- 1 cup jarred tomato sauce
- 1/4 cup red wine
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. ketchup
- 1 cup sour cream
- 1 Tbsp. Parmesan cheese + additional for topping
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt & pepper to taste
- Preheat oven to 350°. Melt butter and sauté onion, garlic and mushrooms in a large skillet until tender. Add ground turkey and cook until no longer pink before removing from heat and draining fat. Stir in Worcestershire and ketchup and mix evenly.
- Sprinkle in flour until it has absorbed into the meat mixture before stirring in the tomato sauce, wine, garlic and onion powder. Season to taste with salt and pepper.
- Bring a pot of salted water to a boil and cook the rotini according to the package instructions. Reserve 1 tablespoon of pasta cooking water to add to the meat sauce before draining and then blend the pasta and meat sauce together so that the rotini is evenly sauced. Mix in the parmesan and sour cream
- Fill a lightly greased casserole dish with the stroganoff and top with additional Parmesan cheese.
- Bake for 20 minutes until edges are bubbling and serve.
My mom always made this recipe with ground turkey but feel free to substitute for the more traditional ground beef if that’s your thing.
I used rotini because that is what I had on hand, but any type of sauce adhering round pasta will work fine.