Recipes Ingredients Meat & Poultry Turkey Recipes Turkey-and-Onion Paprikash 4.0 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 25 mins Total Time: 25 mins Servings: 4 Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and lower in fat. Ingredients 1 pound turkey cutlets, halved horizontally Salt and pepper 3 tablespoons unsalted butter, divided 1 medium yellow onion, thinly sliced 4 plum tomatoes, diced small 2 tablespoons sweet or smoked paprika ¾ cup chicken broth ⅓ cup sour cream Cooked egg noodles, for serving ¼ cup fresh dill, chopped Directions Pat turkey dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles. Cook's Notes Feel free to try this recipe with chicken cutlets or pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick. Rate it Print