Slow Cooker Creamy Turkey Stroganoff

I’d like to start this post with some bonus information:  Stroganoff does not photograph well.

It’s a most excellent stroganoff.  But it’s not pretty.  All grays and murky yellows, with flecks of greenish brown mushrooms.  When one of my paintings starts to go wrong, it looks like turkey stroganoff.

Turkey Stroganoff Recipe

Look, I even tried the “delicately investigating with a kitchen spoon” shot for you people.  It didn’t do much.

Still, I will fight for this turkey stroganoff recipe because we ate it for the next three days.  And as good as it was straight out of the crock pot, it aged fabulously between Sunday and Tuesday.  And those egg noodles… well they just skip down the back of your tongue and jump right into your tummy, warm and wobbly.

The recipe below is from Creme de la Crumb.  And it looks like one of those sites that tries to resemble a home chef blog but is far too slick looking to be believed.  No typos, no coding errors, no margin mishaps.  The color balance and contrast in every photo is just a little too perfect.  I link to it below and you can see for yourself.  I don’t know… I think it might be the Russians.

Slow Cooker Creamy Turkey Stroganoff from Creme de la Crumb

  • 1½ – 2 pounds stew meat (here’s where I substituted with ground turkey)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt and ½ teaspoon black pepper, or to taste
  • 2 cups beef broth
  • 1 cup sliced fresh mushrooms
  • 3 tablespoons Worcestershire sauce
  • 3 teaspoons minced garlic
  • 1 tablespoon dijon mustard
  • 1 cup sour cream
  • 6 ounces cream cheese, cut into 1-inch cubes, softened
  • 4 tablespoons corn starch (or flour) + ½ cup beef broth
  • 12 ounces short pasta noodles, cooked according to package instructions (Creme de la Crumb, er… the Russians recommend traditional egg noodles but penne, macaroni, or spiral will also fit the bill)

Lightly grease your slow cooker, then add turkey meat.  Sprinkle Italian seasoning, and salt and pepper to taste over the top.Add mushrooms, beef broth, garlic, Dijon mustard, and worcestershire sauce.Cover and cook on low for 8-9 hours.

About 30 minutes before serving, stir corn starch (or flour) into ½ cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and sauce is thickened.

Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper and fresh thyme if desired.

Eat while pondering the takeover of your country by a foreign power.

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