Turkey Onion Paprikash

I’m feeling a bit nostalgic writing this post. This dish reminds me of one of my all-time favorite movies. One of those I can watch a thousand times and it never gets old: When Harry Met Sally. It’s definitely in my top 5 romantic comedies of all time. At one point in the movie, Billy Crystal (Harry) and Meg Ryan (Sally) are at an art museum and Harry is talking to Sally in a funny voice, saying, “Waiter, there is too much pepper on my paprikash.” You have to admit, it’s just fun to say. 🙂 That movie was the first time I had heard of paprikash and this recipe, Turkey Onion Paprikash, was the first paprikash recipe I had ever made or even eaten.

Paprikash is a Hungarian dish that basically is a red stew that contains the spice paprika, which means “pepper” in Hungarian. Here in the U.S., paprika is commonly used as a garnish. I like to sprinkle it on tuna salad or eggs. But in this Turkey Onion Paprikash, it’s used as a main ingredient. And I have to say, it is beyond delicious! I used a sweet paprika for this recipe, and I loved the sweet, unique, pungent flavor it gave the dish. It was unlike anything I’d ever tasted and it was amazing. The sauce it made was a pretty orangey-red color and it was just enough to coat the egg noodles I served it with. The original recipe calls for dill, but I was out, so I used chives instead. YUM!

There are many varieties of paprika out there, and I think next time I’ll make it with smoked paprika to see what that’s like. Either way, you can’t go wrong with this recipe. The tender turkey coated with this rich and zesty sauce on a bed of egg noodles is outstanding! And the best part? It’s super easy and quick. That’s a win-win, my friends! Try this Turkey Onion Paprikash on a busy weeknight.

Turkey Onion Paprikash

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Adapted from Martha Stewart

Recipe type: Main Dish

Serves: 4

Ingredients

• 1 pound turkey cutlets, halved horizontally
• Salt and pepper to taste
• 3 Tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 4 plum tomatoes, diced small
• 2 Tbsp sweet or smoked paprika
• ¾ cup chicken broth
• ⅓ cup sour cream
• Cooked egg noodles, for serving
• ¼ cup fresh dill (or 3 Tbsp chives), chopped

Instructions

1. Pat turkey dry with paper towels and season with salt and pepper.
2. In a large skillet, heat 1 Tbsp 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.
3. Reduce heat to medium, then add onion, tomatoes, and remaining 2 Tbsp butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
4. 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.

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