- 1 (16 ounce) package ground turkey
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 (16 ounce) package egg noodles
- 1/8 cup Merlot wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 2 drops liquid smoke flavoring, or to taste (optional)
- 1 (10 ounce) can golden mushroom soup (such as Campbell's®)
- Heat a large skillet over medium-high heat. Saute turkey in the hot skillet until starting to brown, about 3 minutes. Add garlic powder and onion powder. Cook and stir until turkey is mostly browned and slightly pink, 3 to 5 minutes more.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Pour Merlot into the skillet with the turkey. Let simmer until reduced to your liking, stirring occasionally, about 5 minutes. Add salt, pepper, Italian seasoning, and liquid smoke; mix thoroughly. Stir in mushroom gravy; let simmer until stroganoff is thickened, at least 5 minutes.
08/22/2019
recipepes.com
mum's dairy-free stroganoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
