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Turkey Paprikash

Dinner, Entrees, Ethnic, Low Phosphorus, Low Potassium, Low Sodium


Based on 4-5 servings per recipe.

  • 1 Onion (sliced)
  • 1/2 cup Mushrooms
  • 3 tablespoons Butter or margarine
  • 2 tablespoons Flour
  • 2 teaspoons Paprika
  • 1 cup Low sodium turkey or chicken broth
  • 2 Egg yolks (slightly beaten)
  • 1 cup Sour cream
  • 2 cups Diced cooked turkey
  • 1/2 cup per person Cooked noodles (poppy seed noodles optional) or cooked rice


  1. In saucepan, cook onion and mushrooms in butter till tender.
  2. Blend in flour, paprika, and salt; add broth.
  3. Link to turkey broth recipe and chicken broth recipe
  4. Cook and stir till mixture thickens and bubbles; cook 1 minute more.
  5. Stir a small amount of hot mixture into egg yolks; return to hot mixture.
  6. Cook over low heat for 1 minute more.
  7. Stir in sour cream till blended.
  8. Add turkey
  9. Heat slowly just till hot.
  10. Serve over noodles or rice.
  11. Poppy seed noodle recipe (optional)
  12. Cook 4 oz. of medium noodles.
  13. Toss with 2 tablespoons melted butter and 1 teaspoon poppy seeds

About This Recipe

A hearty hungarian twist to turkey leftovers. Goes well over rice, noodles or the more traditional poppy seed noodles.

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