cafewigglesworth

Turkey Paprikash

In Meals on February 18, 2012 at 4:36 am

Turkey Pot Pie Hold the Crust I love a pot pie, I mean come on who doesn’t? We made Turkey Paprikash for the first time and I was not quite sure what to expect. I was confident it would taste good, but was not expecting it to look like the inside of a pot pie! I could not wait to ladle up and eat!

You Need:

1 pound skinless, boneless turkey breast, cut into 1/4-inch pieces

3/4 teaspoon salt

1/4 teaspoon pepper

4 teaspoons unsalted butter

4 celery stalks, chopped

4 carrots (or about 12 baby carrots), chopped

1 onion, chopped

1 garlic clove, minced

3 Tablespoons all-purpose flour

2 cups reduced sodium chicken broth

1 Tablespoon paprika

1. Sprinkle the turkey with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Melt 2 of the teaspoons of butter in a large nonstick skillet over medium heat. Add the turkey and cook until browned and cooked through. When turkey is cooked through, in about 5 minutes, transfer it to a plate.

2. Melt the remaining 2 teaspoons of butter in the same skillet. Add the vegetables, and cook, stirring occasionally, until they are soft. This should take about 5-6 minutes. Add the flour, stirring until it is golden, about 1 minute. Stir in the broth, paprika, and remaining salt and pepper, bringing the mix to a boil. Reduce the heat to low, and let it simmer uncovered. In about 5 minutes the sauce will bubble and thicken and the vegetables will be tender. Add the turkey and continue to let it simmer for 2 minutes or until turkey is heated through.

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