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Turkey and Mushroom Stroganoff


  • 2 lb ground turkey or chicken

  • 8 oz mushrooms, sliced

  • 2 cups chicken stock

  • 1 cup fat-free milk

  • 2 tbsp garbanzo bean flour

  • Salt and freshly ground pepper

  • Dried oregano

  • 2 tbsp white wine vinegar

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a large skillet over medium heat, brown the ground meat, stirring frequently to break it up.

Add the mushrooms and cook for 1 minute.

Add the chicken stock, stir well, and heat just until the mixture starts to bubble.

Reduce the heat to low.

In a small bowl, slowly mix the milk or some stock into the garbanzo bean flour to make a thick paste.

Add the paste to the meat mixture, stirring constantly until the sauce thickens.

Simmer the meat sauce for 10 minutes.

Season with salt, pepper, and oregano to taste. Add the vinegar, if using, and stir well.

Serve the sauce spooned over piles of hot Squash Noodles (see other recipe).