Veal' With Capers

Ingredients

• 1 large onion, coarsely chopped
• 2 tablespoons olive oil
• 1 teaspoon sweet Hungarian paprika
• 1 pound boneless turkey breasts
• 1 large tomato, cubed
• ¼ cup dry white wine or vermouth
• 1 ½ teaspoons fresh minced rosemary or 1/2 teaspoon dried
• 1 tablespoon capers
• 2 tablespoons tomato paste
• ½ cup plain yogurt
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    395 calories; 21 grams fat; 5 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 36 grams protein; 103 milligrams cholesterol; 262 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
2. Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
3. Stir in tomato paste and heat through.
4. Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.

20 minutes