Turkey Paprikash
Submitted by trxxxpr
Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that’s ready in under an hour.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
50 minAll the warmth of a Hungarian paprikash, none of the guilt.
Sliced cooked turkey breast gets a quick warm-up in the skillet, then rests while onion rings soften into the base of a creamy sauce. Paprika, low-fat yogurt, tomato paste, and a touch of flour come together into a velvety coating that clings to every slice.
Spoon it over hot noodles tossed with fresh parsley and you’ve got a satisfying weeknight plate in about 50 minutes.
Chef Tips
- Use Hungarian sweet paprika for the most authentic flavor
- Stir the yogurt mixture in off high heat to prevent it from curdling
- Leftover roasted turkey breast works beautifully here
- Add a pinch of smoked paprika alongside the sweet for extra depth
Ingredients
Directions
Spray a cold large skillet with nonstick spray.
Heat over medium heat for 1 minute.
Add turkey slices to skillet. Cover and cook about 3 minutes or until heated through.
Remove turkey slices from skillet and keep warm.
For sauce, add onion rings to skillet.
Cook and stir until rings are tender but not brown.
Carefully stir in paprika, bouillon granules, ¾ cup water, and ⅛ teaspoon pepper.
Combine yogurt, flour, and tomato paste; stir into skillet.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Toss parsley with hot cooked noodles.
Arrange noodles on a large serving platter.
Top with turkey slices. Spoon some sauce over turkey.
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