It's late. I'm tired. You're tired. Let's keep this short and sweet. Turkey-and-Onion Paprikash. It's like stroganoff, but turkey. And paprika. Try it. It's gooood. Very good. And quite fun to say. Goodnight!
Recipe adapted from Everyday Food, September 2012 PREP TIME: 25 minutes TOTAL TIME: 25 minutes YIELD: 4 servings
1 pound turkey cutlets, halved horizontally
Salt and pepper
3 tablespoons unsalted butter, divided
1 medium yellow onion, thinly sliced
4 roma tomatoes, diced small
2 tablespoons paprika
3/4 cup chicken broth
1/2 cup sour cream
Cooked egg noodles, for serving
Dill, to sprinkle on top
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.
This recipe works well with chicken cutlets as well.
COST: $11.43 COST PER SERVING: $2.85
Served with a side of cooked kale, about $3.00 per plate