When I was preparing this recipe for Gluten and Dairy Free Turkey Stroganoff, I wondered, "What does the term "stroganoff" mean anyway?" Well, according to Dictonary.com, stroganoff is "a dish of meat sautéed with onion and cooked in a sauce of sour cream, seasonings, and, usually, mushrooms". By that definition, this is a non-traditional spin on stroganoff because it doesn't contain sour cream (or any other dairy!) Technicalities aside, it's just good comfort food and, even better, it makes for a pretty quick dinner.
Another reason that I like to make this dish is that it happens to be one of my oldest son's favorite meals at the moment (if you're a parent, you know that these things change with the seasons). The last time we had it, he ate three servings. And then requested it for lunch the next day. And the next day after that! We serve our stroganoff over corn penne pasta (I buy it at Trader Joe's) but you could serve it over mashed potatoes, rice or your favorite pasta.
1 lb ground turkey
1 cup onion, chopped (about 1 medium)
8 oz fresh mushrooms, sliced
1/4 cup olive oil or "safe" margarine
1/4 cup gluten free flour blend
2 cups gluten free chicken or turkey broth
1 teaspoon dijon mustard
1/2 teaspoon thyme
1/2 teaspoon rubbed sage
Salt and pepper to taste
1) In a skillet over medium high heat, brown the turkey. Add the onion and cook until tender. Add the sliced mushrooms and cook for about 2 minutes longer or until the mushrooms are soft. Pour mixture into a medium bowl and set aside.
2) Add the oil or margarine to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute. Whisk in the chicken broth and stir until thickened. Stir in the dijon mustard. Add the thyme, sage, salt and pepper. Stir in the turkey, onion and mushroom mixture. Simmer for 5-10 minutes until turkey mixture is heated through.
3) Serve over cooked pasta, rice or potatoes.