Best Turkey Stew Recipe
Servings: 4 portions
Calories: 816kcal
In my opinion, the best turkey stew recipe is the one with influences from Hungarian cuisine, with paprika and mushrooms, and served with pasta.
Print Recipe
Equipment
- 1 Dutch oven pot
Ingredients
From Stew
- 700 g turkey breast cut in cubes
- 500 g mushrooms white champignon mushrooms, sliced
- 1 piece leak sliced
- 4 tablespoon sunflower oil or goose fat
- 2 tablespoon sweet paprika paste or sweet paprika powder
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 tablespoon wheat flour
- 300 ml single cream or sour cream
- 1 tablespoon parsley chopped
From Serving
- 250 g fusilli pasta
Instructions
- Cut the turkey breast into cubes, but not too big, to cook faster. Clean the mushrooms and slice them, but left the little ones whole. The leek, after cleaned it, cut it in half, then sliced it thinly.
- Heat about four tablespoons of sunflower oil in which we will fry the chopped leeks. Fry for about two to three minutes, then add two tablespoons of sweet pepper paste. Stir and fry for another minute, after which we can add the turkey meat. Season and add a glass of warm water, put the lid on and let it boil for about 20-30 minutes, over medium heat.
- Add the mushrooms, stir, put the lid on and boil everything for another 15 minutes. The mushrooms will also leave water in them, but I added a glass of warm water to have more juice.
- Make the thickener from wheat flour and single cream. We have to equality the temperatures by putting a ladle of hot stew stock over the thickener. Mix and pour everything into the pot, over the stew. Boil for another five minutes to cook the wheat flour in the thickener, and put a tablespoon of chopped green parsley.
- Serve with boiled fusilli pasta.
Video
Nutrition
Serving: 1grams | Calories: 816kcal | Carbohydrates: 62g | Protein: 52g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 178mg | Sodium: 1566mg | Fiber: 4g | Sugar: 6g
