Brown the turkey: Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the ground turkey and let it sit for a minute before breaking it up with a wooden spoon. Cook until it’s no longer pink and you see golden-brown flecks forming on the edges—listen for the sizzle to settle, about 6-8 minutes. Transfer the turkey to a bowl and set aside.

Sweat the aromatics: Lower the heat to medium and add the remaining oil. Tip in the chopped onion and stir. You want the onion to turn translucent and soft, about 4 minutes, releasing that sweet, mellow scent that fills the kitchen. Add the minced garlic and cook for another 30 seconds until fragrant but not coloured.

Brown the mushrooms: Add the sliced mushrooms in a single layer. Let them cook undisturbed for 2 minutes—you’ll hear them hiss and release moisture. Then stir and let them continue until they’re deeply golden and shrunken, with a nutty, earthy aroma, about 5-6 minutes total.

Make the roux: Sprinkle the flour over the mushrooms and onions. Stir constantly for 1 minute—the mixture will look pasty and smell slightly toasty. This step thickens the sauce beautifully.

Build the sauce: Slowly pour in the stock while stirring, scraping up any browned bits stuck to the pan. Add the tomato purée, Worcestershire sauce, smoked paprika, and dried thyme. Stir until the sauce is smooth and a deep, brick-red colour, then bring it to a gentle simmer—you’ll see small bubbles breaking the surface.

Simmer and combine: Return the browned turkey to the pan, along with any juices from the bowl. Reduce the heat to low and let it all bubble gently for 10 minutes. The sauce will thicken and darken, and the aroma will deepen into something rich and savoury that makes everyone wander into the kitchen asking, “What’s for dinner?”

Finish with cream: Turn off the heat and stir in the double cream. The colour will soften to a warm, pale tan, and the sauce will become glossy. Taste and season with salt and pepper—remember that the stock and Worcestershire sauce already add saltiness, so add gradually.

Serve immediately: Spoon the stroganoff over a bed of hot, buttered egg noodles or pappardelle. Garnish with a generous scattering of fresh parsley. The sauce should cling to the pasta, thick enough to coat the back of a spoon but still flowing.