Easy Turkey Paprikash Recipe
Servings: 3 servings
Calories: 532kcal
A cozy, authentic Hungarian-style weeknight dinner featuring tender turkey breast simmered in a velvety paprika and cream sauce. Naturally gluten-free and ready in just 40 minutes!
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Equipment
- 1 Large Frying Pan or Dutch Oven
Ingredients
Meat & Produce
- 500 g turkey breast meat diced into equal 2.5 cm / 1-inch cubes
- 2 pcs yellow onions medium size, finely chopped
- ½ bunch parsley finely chopped
Pantry & Spices
- 3 tablespoon sunflower oil or vegetable oil
- 1.5 teaspoon sea salt divided use
- ½ teaspoon ground pepper freshly ground
- 1.5 teaspoon paprika Hungarian mild, Édesnemes
- 1 teaspoon pepper paste mild, such as Piros Arany or sweet red pepper paste
- 1 tablespoon tomato paste
- 1 teaspoon onion powder or granules
- 1 teaspoon marjoram dried
- 750 ml water
Dairy & Thickener
- 2 teaspoon cornstarch corn flour
- 150 ml creme fresh or double cream
Instructions
- Prep the base: Heat the sunflower oil in a large pan over medium heat. Add the finely chopped onions and ½ teaspoon of sea salt. Sauté for 3 to 4 minutes, stirring constantly, until the onions are soft and translucent (do not brown them).
- Sear the meat: Add the cubed turkey breast to the pan. Sauté over medium heat for 2 to 3 minutes just until the turkey turns slightly white and opaque on the outside.
- Bloom the spices: Lower the heat slightly. Add the remaining 1 teaspoon of sea salt, black pepper, sweet Hungarian paprika, onion powder, dried marjoram, tomato paste, and pepper paste. Stir constantly for 30 to 45 seconds to coat the meat and release the aromas (be careful not to burn the paprika).
- Simmer: Pour in the 750 ml of water to cover the meat. Bring to a gentle simmer, reduce the heat to medium-low, cover partially with a lid, and cook for 25 to 30 minutes until the turkey is tender.
- Thicken the sauce: In a small bowl, whisk the cornstarch into the double cream until completely smooth and lump-free. Slowly pour this mixture into the simmering pan, stirring constantly.
- Finish and serve: Let the sauce simmer on low heat for 4 to 5 minutes until it thickens into a glossy, creamy gravy. Turn off the heat, stir in the finely chopped fresh parsley, and serve immediately over steamed white rice or egg noodles.
Video
Notes
- Preventing Bitter Sauce: Ground paprika burns instantly in dry heat. Once you add it to the pan in Step 3, stir quickly and pour the water in within 45 seconds to stop it from scorching.
- Sour Cream Swap: If substituting double cream with traditional Hungarian sour cream (tejföl), whisk the cornstarch into cold sour cream first. Then, temper it by stirring 2 tablespoons of hot broth from the pan into the bowl before adding it to the stew.
- Using Leftover Turkey: To use leftover roasted turkey, prepare the onion and paprika broth base, simmer it for 15 minutes, and stir in your cooked shredded turkey during the last 5 minutes along with the cream liaison to warm through.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop over low heat, adding 2 to 3 tablespoons of water or chicken broth to thin out the chilled sauce.
Nutrition
Calories: 532kcal | Carbohydrates: 6g | Protein: 52g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 196mg | Sodium: 1327mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1706IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 4mg
