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Turkey Stroganoff Noodle Toss

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“From Rachael Ray”

Ingredients Nutrition


  1. Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
  2. While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
  3. Melt 2 tablespoons butter and cook with the flour for 1 minute.
  4. Whisk in the chicken stock; thicken for 1 minute.
  5. Stir in the mustard and sour cream; thicken for 2-3 minutes.
  6. Add in the tarragon, remove from the heat, and season with salt and pepper.
  7. Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
  8. Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides—4 to 5 minutes.
  9. Add in the chopped cornichons; stir to combine.
  10. Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
  11. Stir thoroughly; serve with thickly sliced pumpernickel bread.

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