Paprikash is a traditional Hungarian dish made with chicken, but today we're making a slightly non-traditional version — with turkey instead of chicken. You can even use pork or beef, which would be equally delicious. Classic paprikash typically doesn't call for tomatoes or tomato paste, but since our version is already a twist on the original, there's nothing stopping us from adding some tomatoes! They add depth of flavor and a pleasant tomato tang. The result is a delicious paprikash with plenty of savory gravy — best served over rice, buckwheat, or similar sides that pair well with saucy meat dishes. P.S. For a more classic version, check out — Paprikash.
Ingredients:
- 1000 g turkey breast fillet (or thigh fillet)
- 300 g tomatoes
- 200 g onion
- 150 g sour cream
- 2 tbsp paprika
- 1 tbsp flour (level)
- 0.5 tsp garlic powder
- salt, pepper
- ghee or vegetable oil (for frying)
How to cook turkey paprikash
Cut the meat into small pieces and quickly sear in ghee or vegetable oil. It's best to cook in two or three batches so the meat browns properly and doesn't release too much juice. Transfer the browned meat to a pot as you go.
In the same pan, sauté the onion until lightly golden. Add the paprika, stir, and cook for just about a minute. Transfer the onion to the pot as well.
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