Best Turkey Stew Recipe (Creamy Turkey Paprikash)
Servings: 4 portions
Calories: 586kcal
An authentic family recipe for a rich, creamy turkey stew with mushrooms and leeks, infused with sweet Hungarian paprika. A perfect, comforting low-and-slow meal served over fusilli pasta.
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Equipment
- 1 Dutch oven pot
Ingredients
For the Stew
- 700 g turkey breast cut into bite-sized cubes
- 500 g mushrooms white champignon mushrooms, sliced
- 1 piece leek sliced thinly
- 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 finely chopped
For Serving
- 250 g fusilli pasta boiled according to package instructions
Instructions
- Sauté the Leeks: Heat 4 tablespoons of sunflower oil (or goose fat) in a large stockpot over medium heat. Add the sliced leeks and sauté for 2 to 3 minutes until soft and translucent.
- Bloom the Paprika: Add 2 tablespoons of sweet paprika paste (or powder) to the pot. Stir continuously for 1 minute to bloom the spice and unlock its vibrant color and aroma.
- Simmer the Turkey: Add the cubed turkey breast, stirring well to coat it in the paprika base. Season with 2 teaspoons of sea salt and 1 teaspoon of ground pepper. Pour in 200 ml of warm water, cover with a tight lid, and simmer over medium-low heat for 20 to 30 minutes until the meat turns tender.
- Add the Mushrooms: Uncover the pot, stir in the 500 g of sliced white champignon mushrooms, and add an additional 200 ml of warm water to create more gravy. Replace the lid and boil gently for another 15 minutes.
- Prepare the Thickener: In a separate medium bowl, whisk 2 tablespoons of wheat flour into half of the single cream (approx. 150 ml) until completely smooth and lump-free. Whisk in the remaining cream.
- Temper and Finish: Temper the cream by adding a ladle of hot broth from the stew pot into the cream mixture, whisking quickly to equalize the temperatures. Slowly pour the warm mixture back into the stockpot while stirring constantly. Simmer gently on low heat for 5 minutes to cook the flour and thicken the gravy. Stir in 1 tablespoon of chopped fresh parsley and serve hot over cooked fusilli pasta!
Video
Notes
- Paprika Rule: Always watch your heat when blooming the paprika. If paprika burns in hot fat, it turns dark and becomes incredibly bitter. Keep it moving!
- Prevent Curdling: Never skip the tempering step. Pouring cold single cream or sour cream straight into a boiling stew will cause the dairy to break and curdle.
- Leftovers & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, add a small splash of water or milk and warm it gently over low heat—do not let it come to a hard boil, or the cream sauce may split.
Nutrition
Serving: 1grams | Calories: 586kcal | Carbohydrates: 15g | Protein: 44g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 1562mg | Potassium: 981mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1276IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 2mg
