2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
1/3 cup buttermilk
1 tsp. garlic powder
1/2 tsp. salt
1 beef bullion or equivalent
1/4 to 1/2 tsp. pepper
1 cup (8 oz.) sour cream
Hot cooked noodles
Minced fresh parsley, optional
Instructions
In a skillet, cook turkey and onion until meat is
no longer pink; drain. Add mushrooms; cook and
stir for 1 minute. Stir in the soup, buttermilk,
garlic powder, salt, and pepper. Bring to a boil;
reduce heat.
Simmer, uncovered, for 5-10 minutes. Stir in sour
cream; heat gently but do not boil. Serve over
noodles. Garnish with parsley if desired.
Originally Submitted
10/12/2008
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