Just whipped this up for dinner this week-inspired by Kathy Carr's Hamburger Stroganoff on this site.Was really surprised that the family liked it so much-even my son's picky "vanilla" friend.His mom emailed me for the recipe today, so since I had to make one up, I tho't I'd post it here as well.There's no picture cuz it really doesn't look attractive, but it does taste good.I chopped the mushrooms in the food processor to 'hide' them from the kids, but they'd look nicer sliced. I think green peas would be a nice addition,but that would have pushed the limit for my family.
1Melt butter in large skillet on medium heat. Add onions & garlic. Cook just until the onion begins to turn translucent. Add turkey, mushrooms and basil & chicken flavoring. Brown the turkey, crumbling as you go. Continue cooking until the onions are completely translucent and the meat is thoroughly cooked.
2Sprinkle flour over the meat mixture and stir to combine. Add wine and stir to begin the sauce. Add mushroom soup (this could be substituted with a little more milk or cream, instead, and a tad more flour-I'm not a big fan of canned soups).
3Stir in sour cream and cream (or half&half).Thin the sauce as needed with milk or chicken broth. Bring to a gentle bubble, reduce heat and simmer about 10 mins or until meat is softened and flavors are well-blended. Season with salt & pepper. Serve over your favorite hot pasta (we like whole wheat fettucine) or steamed rice.