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Title: Braised Turkey Breast, Hungarian Style
Categories: Poultry
Yield: 4 Servings
| 2 | lb | Turkey light meat, skinless, whole breast |
| Salt | ||
| Ground pepper | ||
| 4 | ts | Vegetable oil |
| 2 | lg | Onions, halved and sliced |
| 1 | Green pepper, diced | |
| 8 | oz | Mushroom, quartered |
| 4 | lg | Garlic clove, chopped |
| 2 1/2 | ts | Sweet paprika |
| 1 | pn | Hot paprika |
| 1 | c | Chicken stock |
| 1 | lg | Tomato, peeled, seeded, chop |
| 1 | Bay leaf |
Sprinkle turkey with salt and pepper. Heat oil in a large casserole over medium heat. Add turkey breast and brown on all sides, taking about 6 minutes. Remove to a plate.
Add onions to pan and saute over medium heat about 15 minutes or until browned. Stir in green pepper and mushrooms, and saute 3 minutes. Stir in garlic, paprika, and hot paprika and saute a few seconds. Add stock, tomato, and bay leaf and bring to a simmer.
Return turkey to casserole and add juices from plate. Cover and cook over low heat, turning once, about 40 minutes or until thermometer inserted in thickest part of turkey registers 170 degrees F.
Remove turkey to a plate. Boil sauce to reduce until thick and well flavored, about 3 or 4 minutes. Discard bay leaf. Taste and adjust seasoning; add more hot paprika if desired.
Cut turkey into thin slices and serve with sauce.
Serving Ideas : Serve with Kluski noodles Recipe by: Faye Levy's Chicken Cookbook