8 ounces whole-wheat egg noodles
1 small boneless, skinless turkey breast half (about 2 ounces) 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. Cook noodles al dente according to package and drain.
2. In a bowl, toss turkey with 1 tablespoon paprika. Season with salt and pepper. Heat oil over medium. Brown turkey (3-5 minutes) and transfer to plate.
3. Add onions to skillet and cook till tender (4-6 minutes).
4. Return turkey to skillet. Add tomatoes, paprika and 1/2 cup of water. Bring to a boil and reduce to a simmer. Cook until turkey is opaque throughout (2 to 4 minutes).
5. Remove from heat. Stir in sour cream and season with salt and pepper.
6. Serve over noodles.
This is a light version of a Hungarian favorite. I'm pretty sure an original recipe would call for pork, which isn't really my thing. If I made it again I would probably sub chicken for the turkey, just out of habit.
Pretty easy to cook, little to no prep needed. Takes about 30 minutes total to make. Brandon liked it a lot, but it tasted a little too "old world" to me. Brandon claims that he has won my Hungarian-ness because of this.
If you like paprika, this is a good recipe for you.
I'd suggest a regular egg noodles, but I'm not big on whole wheat noodles anyway. (They get a little squishy.) Also, we used crushed tomatoes spiced with basil and garlic, which I think added some complexity to the flavor. Crusty bread would be great with it.
Recipe from Everyday Food, issue 59.