Turkey Paprikash
Fragrant, richly spiced paprikash — a classic of Hungarian cooking. As the name suggests, a key ingredient is paprika, the sweet red pepper that lends the dish its reddish color and pleasant aroma. The sauce is the real star here: tomatoes and bell pepper give it a sweet-and-sour flavor, mellowed by sour cream. Braised in that sauce, the lean white turkey meat turns out tender and full of flavor. Paprikash is traditionally served with dumplings or pasta, but this juicy, hearty dish works alongside any side.
Cooking method
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Step 1:
To make turkey paprikash, you'll need: turkey breast fillet, onion, bell pepper, tomato, tomato paste, water or chicken broth, paprika, salt, vegetable oil, sour cream, and flour.
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Step 2:
Wash and dry the turkey fillet. Trim off any membrane and cut it into medium pieces.
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Step 3:
Add the ground paprika to the turkey, season lightly with salt, and stir to coat.
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Step 4:
Heat the vegetable oil in a skillet. Sear the turkey quickly over medium-high heat until golden brown on the outside — the pieces should still be slightly underdone in the center. Transfer the seared turkey to a plate.
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Step 5:
Peel, wash, and finely dice the onion.
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Step 6:
In the same skillet, sauté the diced onion until golden, about 4–5 minutes.
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Step 7:
Wash and seed the bell pepper, then cut it into medium dice.
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Step 8:
Add the pepper to the sautéed onion and cook for another 3–4 minutes, stirring.
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Step 9:
Pour boiling water over the tomato and slip off the skin.
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Step 10:
Grate the tomato.
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Step 11:
Add the grated tomato pulp and the tomato paste to the vegetables in the skillet and stir.
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Step 12:
Simmer for 1–2 minutes, stirring constantly.
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Step 13:
Return the seared turkey to the pan and stir.
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Step 14:
Pour in enough water or broth to just cover the contents of the pan. Bring to a boil, then cover and simmer over low heat for 15–20 minutes. Season with salt; add a little hot red pepper if you like.
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Step 15:
Separately, stir the sour cream together with the flour until no lumps remain.
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Step 16:
Stir the sour cream mixture into the skillet.
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Step 17:
Simmer for 5 minutes until the sauce thickens, then turn off the heat. Let it rest, covered, for 10–15 minutes.
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Step 18:
Serve the turkey paprikash hot with any side dish. Enjoy!
- Paprika is considered Hungary's national spice — it's hard to imagine Hungarian cooking without its fragrant warmth. Paprikash isn't really the name of one specific dish, but a way of cooking white meat: the meat is cut up, seasoned with paprika, and finished in a sauce enriched with sour cream or cream. You'll also find fish, chicken, veal, and lamb paprikash. The one constant is that it's always made with lean white meat.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Turkey fillet - 84 kcal/100g
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