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Easy and delicious dairy-free stroganoff. Red wine adds a bit of zest. Started off making my mum's recipe and added my own pizzazz.


Recipe Summary

25 mins
30 mins
5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Substitute 1 small onion for the onion powder if you like. Be sure to brown the onion first before adding to the ground meat.

Feel free to use seasoning salt in place of regular salt. Pizza seasoning can be substituted for the Italian seasoning.

You can use ground beef instead of turkey if desired. For a vegetarian or vegan version, use Imagine(TM) Wild Mushroom Gravy in place of the mushroom soup and omit the meat.

Nutrition Facts

442 calories; protein 26.6g; carbohydrates 58.5g; fat 10.7g; cholesterol 120.5mg; sodium 588.2mg. Full Nutrition