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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 ½ 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 analysis per serving (3 servings)
12 grams carbs; 104 milligrams cholesterol; 405 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 3 grams fiber; 786 milligrams sodium; 36 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion and paprika in hot oil until onion is translucent.
- Step 2
Add turkey slices and cook quickly until they lose their pink color.
- Step 3
Add tomato, rosemary, wine and capers. Cook over high heat until liquid is reduced and barely covers bottom of pan.
- Step 4
Stir in tomato paste.
- Step 5
If you are going to finish cooking this dish later, it can be refrigerated or frozen at this point.
- Step 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.
Private Notes