Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup whole wheat flour
- 2 cups beef broth
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add chopped onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Stir in minced garlic, dried thyme, and smoked paprika. Cook for 1 minute more until fragrant.
- Sprinkle whole wheat flour over the turkey and vegetable mixture. Stir well to coat everything. Cook for 1-2 minutes, allowing the flour to cook out.
- Gradually whisk in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened.
- Remove the skillet from the heat. Stir in the Greek yogurt and Dijon mustard until well combined and creamy.
- Season with salt and black pepper to taste.
- Serve hot over egg noodles, rice, or mashed potatoes. Garnish with fresh chopped parsley, if desired.
Notes
- For a richer sauce, you can use a combination of beef broth and a splash of heavy cream.
- If you prefer a thicker sauce, you can cook it for a few extra minutes after adding the broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg