Friday, December 14, 2012

turkey-and-onion paprikash... 25 minutes

the goods:
1 pound turkey cutlets, halved horizontally
3 tablespoons unsalted butter, divided
1 medium yellow onion, thinly sliced
4 plum tomatoes, diced small
2 tablespoons paprika
3/4 cup chicken broth
1/3 cup sour cream
cooked egg noodles, for serving
1/4 cup fresh dill, chopped

Pat turkey dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

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