Hungarian Tokany (stew) of Turkey

By MaryGladys

Ingredients

• 1/3 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 2-1/2 lbs turkey thighs skinned & boned; cut into 1-inch cubes
• 1 Tbs vegetable oil divided
• 3 cups onion chopped
• 1/2 cup mushrooms sliced
• 1 Medium green pepper sliced into 1/4-inch rings
• 2 Carrots sliced into 1/4-inch rounds
• 1 Can (16 ounces) no-salt added tomatoes drained
• 1 cup dry white wine
• 1 Tbs paprika
• 1/2 tsp marjoram
• 1 cup turkey broth or reduced-sodium chicken bouillon
• 12 oz dry broad egg noodles cooked according to package directions
• 6 Tbs non-fat sour cream
• 3 Slices turkey bacon cooked and crumbled

Details

Servings 1

Preparation

Step 1

In plastic bag, combine flour, salt and pepper. Add turkey several pieces at a time, shaking to coat.

In 5-quart Dutch oven, over medium heat, saute one-half of the turkey cubes in 1 teaspoon oil 4 to 5 minutes. Remove turkey and reserve. Repeat with remaining turkey cubes and 1 teaspoon oil.

In Dutch oven, combine remaining oil and onions, saute and stir onions 4 to 5 minutes or until translucent. Add mushrooms, green pepper rings, carrot rounds, tomatoes and wine. Bring mixture to boil, reduce heat and simmer 10 minutes. Stir in paprika, marjoram, bouillon and turkey; bring mixture to boil. Reduce heat, cover and simmer 1-1/4 to 1-1/2 hours or until turkey and carrots are tender.

To serve, spoon turkey stew over cooked noodles, top with 1 tablespoon sour cream and sprinkle with bacon.