food · Recipes

Recipe: Turkey and mushroom paprikash

This Hungarian recipe is more traditionally made with beef or chicken thighs and in which case it’s delicious when slow cooked. However, I had turkey breast and no time and in that case slow cooking it would have left me with dry turkey, many hours after I was already too hungry. So… I adapted things a little. It worked out great and, since turkey is lean and this is full of good stuff like tomatoes and peppers, it’s a pretty healthy and satisfying dinner.

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This recipe will serve around four and it’s very easy to multiply it up to serve a crowd. I served it with rice, but good crusty bread or buttery potatoes would work just as well. A spoonful or sour cream is a good condiment.

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 100 g button mushrooms, quartered
  • 350 g turkey breast, cut into bite-size pieces
  • 2 tbsp tomatoe puree
  • 1 tbsp white wine vinegar
  • 1 tsp marjoram or mixed herbs
  • 1 bay leaf
  • 1 tbsp paprika (probably any self-respecting Hungarian would tell me to use 3 times this – make it to suit your tastes)
  • 400g chopped tomatoes
  • 300 ml chicken stock
  • 1 large red pepper, cut into slices (or rings)

Method

  1. Heat the oil in a large, deep sauce pan. Fry the turkey until browned on all slides. Remove and set aside
  2. On a lower heat, add the onions, mushrooms and garlic and fry until starting to soften and brown. Return the turkey with its juices, and stir in the tomoato puree, vinegar, herbs, bay leaf and paprika. Allow these to heat through for 5 minutes
  3. Add the tomatoes and stock and allow to simmer for ~25 minutes, adding a little more water if needed. Ten minutes from the end add the red peppers

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Enjoy!

 

 

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