Turkey Stroganoff With A Cream Of Broccoli Soup Sauce
Beef stroganoff used to be a bi-weekly meal in our household. Then we started to change the way we ate, cutting out processed foods and what-not, and I never quite got around to making a cream of (chicken, mushroom, celery, etc) soup from scratch, so it just ended up falling off the meal plan. Now with my ingredient choices being so limited, I decided it would be a good time to attempt something new from ingredients I use every day.
16 oz gluten-free pasta
1 lb ground turkey (or beef)
2 1/2 cups cream of broccoli soup (Click the link for the from-scratch recipe. My cream of broccoli soup recipe is free of all major allergens, including dairy. If you would prefer to use a traditional cream of mushroom soup, just sub mushrooms for broccoli in my cream of… recipe. I do not recommend using a canned version of a cream of… soup because of the preservatives and artificial gunk.)
1 tablespoon garlic powder
1/2 tablespoon ground mustard
1/2 teaspoon black pepper
- Cook pasta, then drain. In the same pot, brown the ground turkey.
- Add the pasta, the soup, and the seasoning to the ground turkey. Let simmer for about 5 minutes.
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