| | Austrian-Style Turkey 1 teaspoon of paprika
1/8 teaspoon of white pepper
1 1/2 pounds of turkey thighs, skinned, boned, cut into 1/4-inch strips
2 tablespoons of margarine
1 1/2 cups of onion, finely chopped
1 Clove garlic, minced
1 Bay leaf
1/3 cup of low-sodium chicken bouillon
1/4 cup of tomato sauce
1/4 cup of sour cream
1/2 teaspoon of sugar |
|
In a small bowl mix paprika and pepper; sprinkle over turkey strips to coat. In 3-quart saucepan, over medium-high heat, sauté the turkey strips until lightly browned in 1 tablespoon margarine; remove from pan and set aside. In saucepan, over medium-high heat, sauté onions and garlic in remaining 1 tablespoon margarine until onions are translucent. Add bay leaf, bouillon, tomato sauce and turkey; bring mixture to a boil. Reduce the heat to low; cover and simmer about 12 to 17 minutes or until turkey is tender, stirring occasionally. Fold sour cream and sugar into mixture; heat through. Serve with egg noodles, if desired. |
