Ingredients
* 4 tablespoons olive oil
* 1 large onion, sliced 2 cups abut
* 2-4 different colors of peppers, sliced
* 2 large cloves garlic, minced
* 1 teaspoon hot Hungarian paprika or cayenne pepper Loved few
* 1 tablespoon sweet Hungarian paprika
* 1 1 / 2 to 2 pounds skinless, boneless turkey thighs or breasts, cut into chunks
* 4 ounces mushrooms, thinly sliced
* 1 14 oz plum tomatoes with juice
* 1 tablespoon Worcestershire sauce
Spoon 1 tablespoon lemon juice
* 1 teaspoon fresh rosemary, chopped
* Freshly ground black pepper
* Salt
* 2 teaspoons cornstarch
* 3 / 4 cup plain (fat is best) yogurt
Directions
1 Heat 2 tablespoons olive oil in a large saute pan. Add the onions and peppers and sauté until beginning to soften and brown slightly. Add the peppers, chilli and garlic and cook for 30 seconds, until garlic is fragrant. Remove the peppers, onions and garlic from the pan and set aside.
2 Heat the remaining 2 tablespoons oil over high heat. Add the mushrooms and pan Turkey. Sear the turkey and mushrooms over high heat, stirring frequently, 3-4 minutes until the turkey and the mushrooms begin to brown. Reduce heat to medium, to return to the mixture of pepper and onion in a saucepan and mix well.
3 Squeeze the tomatoes to break them and add their juice to the pan with the Worcestershire sauce, lemon juice, pepper, rosemary and black. Mix well, reduce heat to medium-low, cover pot and simmer for 15-20 minutes.
4 Stir in the cornstarch and add to yogurt stew. Simmer (do not boil or simmer), stirring occasionally, until sauce thickens slightly.
Serve with rice, polenta or mashed potatoes.
Serves 4
* 4 tablespoons olive oil
* 1 large onion, sliced 2 cups abut
* 2-4 different colors of peppers, sliced
* 2 large cloves garlic, minced
* 1 teaspoon hot Hungarian paprika or cayenne pepper Loved few
* 1 tablespoon sweet Hungarian paprika
* 1 1 / 2 to 2 pounds skinless, boneless turkey thighs or breasts, cut into chunks
* 4 ounces mushrooms, thinly sliced
* 1 14 oz plum tomatoes with juice
* 1 tablespoon Worcestershire sauce
Spoon 1 tablespoon lemon juice
* 1 teaspoon fresh rosemary, chopped
* Freshly ground black pepper
* Salt
* 2 teaspoons cornstarch
* 3 / 4 cup plain (fat is best) yogurt
Directions
1 Heat 2 tablespoons olive oil in a large saute pan. Add the onions and peppers and sauté until beginning to soften and brown slightly. Add the peppers, chilli and garlic and cook for 30 seconds, until garlic is fragrant. Remove the peppers, onions and garlic from the pan and set aside.
2 Heat the remaining 2 tablespoons oil over high heat. Add the mushrooms and pan Turkey. Sear the turkey and mushrooms over high heat, stirring frequently, 3-4 minutes until the turkey and the mushrooms begin to brown. Reduce heat to medium, to return to the mixture of pepper and onion in a saucepan and mix well.
3 Squeeze the tomatoes to break them and add their juice to the pan with the Worcestershire sauce, lemon juice, pepper, rosemary and black. Mix well, reduce heat to medium-low, cover pot and simmer for 15-20 minutes.
4 Stir in the cornstarch and add to yogurt stew. Simmer (do not boil or simmer), stirring occasionally, until sauce thickens slightly.
Serve with rice, polenta or mashed potatoes.
Serves 4
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