Veal'' with Capers

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    398 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 36 grams protein; 103 milligrams cholesterol; 261 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. Saute onion and paprika in hot oil until onion is translucent.
2. Add turkey slices and cook quickly until they lose their pink color.
3. Add tomato, rosemary, wine and capers. Cook over high heat until liquid is reduced and barely covers bottom of pan.
4. Stir in tomato paste.
5. If you are going to finish cooking this dish later, it can be refrigerated or frozen at this point.
6. To serve, defrost if frozen; heat slowly; stir in yogurt; season with salt and pepper and heat thoroughly but do not boil or yogurt will separate.

15 minutes