One Pot Stroganoff

Loved this version of stroganoff.

I especially liked that it's lighter than the norm.

I not only used ground turkey, but substituted yogurt for the sour cream. 
I also cleaned up the partial packs of pasta I had leftover which was multi-colored rotini and macaroni. Any kind will work as long as the cooking time is close.

The flavor was amazing. It was so creamy and just down right comforting to eat.

I listed beef broth in the ingredients because that's what I would normally use, but had some homemade chicken broth on hand that I needed to use up. It worked in a pinch. I think the beef broth would have given it a deeper color and flavor, but it was still excellent.

Linked with Weekend Potluck and Foodie Friday.

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3 tbsp olive oil, divided use
8 oz. mushrooms, sliced
Salt and pepper
1 med. onion, chopped
3 cloves garlic, chopped
1 lb ground beef or turkey
1 tbsp Worcestershire
2 tsp paprika
1 1/2 tbsp flour
4 c. beef broth
8 oz. rotini pasta, or pasta of choice
3/4 c. plain Greek yogurt
2 tbsp fresh chopped parsley

Heat 1 tbsp of oil over med. heat in a heavy bottom skillet or dutch oven. Saute mushrooms with a pinch of salt and pepper until tender, stirring occasionally. Remove and set aside.

Add 2 tbsp of oil and saute onion with a pinch of salt and pepper until tender, 3-4 minutes. Add garlic and cook 1-2  minutes. Add in ground beef and cook until no pink remains. Stir in Worcestershire, paprika and flour. Cook stirring often for 2-3 minutes.

Stir in broth and pasta; bring to a boil; cover and reduce heat. Simmer for 8-10 minutes or until pasta is al dente. Turn off heat and stir in yogurt, mushrooms and parsley. Taste for seasoning, adding salt and pepper if desired.

Sauce will tighten up as it sits for a few minutes.

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