Ground turkey.....yucch. I like to make stroganoff with strips of antelope steak....like a real man.
1 pound or so antelope backstrap, thinly sliced while still semi-frozen. Season it with salt and pepper, maybe a dash of soy sauce, and let it warm to room temperature.
1 tablespoon dry mustard
1 tablespoon worcestershire sauce
1 teaspoon sugar (mix these three together in a paste)
1 tablespoon butter plus a dash of olive oil to keep it from burning
1 pound mushrooms, sliced
1 cup finely chopped onion
squirt of concentrated tomato paste out of the tube
1 tbsp flour
1/2 cup white wine
1 1/2 cups beef broth
1/2 cup sour cream
Heat butter until it is about to brown. Sear the steak, a few pieces at a time. Transfer to a plate and cover with foil.
Add mushrooms, onion, and little salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/2 cup wine, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. After a couple of minute, add the beef broth. Heat to boiling, then reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
Stir in meat and any accumulated juices into thickened sauce and cook until antelope has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream; season to taste with salt and pepper. Serve.