Author: Canadian Living

Since I come from a Hungarian heritage, I wanted to incorporate a low-fat, healthy meat selection with my family's spicy paprika sauce recipe. This dish is best served over cooked, buttered broad noodles or Spaetzle with a side dish of cucumber salad. You can also substitute domestic turkey or chicken in this dish.

  • Portion size 8 servings
  • Credits : lfinlay1 Gyarmati

Ingredients

  • 1 5-6 lbs turkey
  • 1 onion finely chopped
  • 1 green pepper diced
  • 2 tomatoes diced
  • 2 tablespoons olive oil
  • 3 tablespoons paprika
  • 1 chicken bouillon
  • 2 cups water
  • 2 cloves garlic chopped
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 2 teaspoons salt to taste
  • 1/4 teaspoon black pepper
  • 2 teaspoons Franks Hot Sauce
  • 1/2 cup flour
  • 2/3 cups milk
  • 1/2 cup sour cream

Method

Cut turkey into serving size pieces. In a 5 quart pot, heat olive oil and saute chopped onions until transluscent. Remove the pot from heat and add paprika and stir. Then add the turkey pieces and stir to coat with paprika mixture. Add diced tomatoes, diced green pepper, water, chicken boullion, garlic and stir well. Return to medium heat and add spices, stirring to mix. Cover and simmer for 90 minutes, stirring occassionally. In a medium mixing bowl combine flour, milk and sour cream and whisk well. Slowly add a ladle full of the liquid from the pot into the mixing bowl and stir well to prevent lumping. Repeat this twice twice more. Now add the contents of the mixing bowl into the pot and stir until the paprikash bubbles and the sauce thickens. Remove from heat, adjust salt and black pepper as need and serve.
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Food

Wild Turkey Paprikash

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