GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
- While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.
PAPRIKA ROAST TURKEY
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight.
- Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes.
- Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.
LIGHTENED UP TURKEY PAPRIKASH
NOTE: Paprika is perishable! It should have a shelf life of about18 months if stored in a cool dark place. You can use sour cream and butter in this recipe instead of evoo and nonfat Greek yogurt, but honestly, you won't even miss them!
Provided by Amy H.
Categories Turkey
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Combine 1 tsp. paprika, salt and pepper in a cup. Sprinkle on top of turkey. Roast Turkey for 30 minutes. Tent with foil and continue to bake 15 more minutes.
- 2. Heat olive oil in medium sauce pan over medium heat. Add onion and remaining 4 tsp. paprika. Stir in flour. Add chicken broth. Reduce heat to low. Simmer and stir 3 minutes.
- 3. Blend a small amount of hot mixture into yogurt, then add to sauce. Heat gently over low heat until serving temperature. (Do Not Boil.)
- 4. Slice turkey and serve over spaetzle with sauce.
TURKEY PAPRIKASH
This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles. It's the perfect 30-minute meal to serve to your family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss turkey with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium. Working in batches, brown turkey, 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook, stirring, until tender, 4 to 6 minutes.
- Return turkey to skillet (along with any juices); add tomatoes (with juice), 1 tablespoon paprika, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is opaque throughout, 2 to 4 minutes.
- Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.
Nutrition Facts : Calories 590 g, Fat 12 g, Fiber 7 g, Protein 69 g
TURKEY PAPRIKASH
Make and share this Turkey Paprikash recipe from Food.com.
Provided by dicentra
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions, omitting salt and fat.
- While noodles cook, heat oil in a large nonstick skillet over medium-high heat.
- Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.
- Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat.
- Add turkey mixture to pan; sauté 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.
- Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.
INSTANT POT MUSHROOM AND POTATO PAPRIKASH
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories vegetables, main course
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
- Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
- Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
GROUND TURKEY PAPRIKASH AND MACARONI
Make and share this Ground Turkey Paprikash and Macaroni recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a pot of water to boil add pasta and salt.
- Cook pasta 6 minutes to al dente.
- Heat a deep skillet over medium high heat.
- Add extra-virgin olive oil then butter then ground meat and brown.
- Add garlic, onions, red bell peppers and seasonings to the turkey.
- Cook 5 or 6 minutes then add chicken stock and sour cream to the pan.
- Bring to a boil and reduce heat to low.
- Add cooked pasta and stir.
- Let pasta absorb some sauce, a minute or so.
- Adjust seasonings and serve.
- Garnish the prepared dish with chopped parsley.
TURKEY AND ONION SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- Spread one half of a piece of baguette with cranberry sauce and the other withgrainy mustard. Layer with sliced turkey and glazed pearl onions.
TURKEY-AND-ONION PAPRIKASH
Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and lower in fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Pat turkey dry with paper towels and season with salt and pepper.
- In a large skillet, heat 1 tablespoon 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.
- Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
- 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.
Nutrition Facts : Calories 295 g, Fat 13 g, Fiber 4 g, Protein 31 g, SaturatedFat 8 g
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