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.
3 servings
Preparation
- Saute onion and paprika in hot oil until onion is translucent.
- Add turkey slices and cook quickly until they lose their pink color.
- Add tomato, rosemary, wine and capers. Cook over high heat until liquid is reduced and barely covers bottom of pan.
- Stir in tomato paste.
- If you are going to finish cooking this dish later, it can be refrigerated or frozen at this point.
- 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
Dining and Cooking