This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles.
- 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
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.
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.
Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.