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Turkey Paprikash


This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • Coarse salt and ground pepper
  • 8 ounces whole-wheat egg noodles
  • 1 small boneless, skinless turkey breast half (about 2 pounds), cut into 1 1/2-inch pieces
  • 2 tablespoons sweet paprika
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 can (14.5 ounces) whole peeled tomatoes in juice
  • 1/2 cup reduced-fat sour cream


  1. In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss turkey with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium. Working in batches, brown turkey, 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook, stirring, until tender, 4 to 6 minutes.

  2. Return turkey to skillet (along with any juices); add tomatoes (with juice), 1 tablespoon paprika, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is opaque throughout, 2 to 4 minutes.

  3. Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.

Cook's Notes

Ounce for ounce, turkey breast is lower in calories and fat than chicken breast but equally high in protein, B vitamins, and iron.

Reviews Add a comment

  • Tryingsomethingnew
    23 MAY, 2009
    This was perfect!