Back to Recipes

Turkey Paprikash

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

Ingredients

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
  • 2 tablespoons butter
  • 1 teaspoon poppy seeds

Preparation

  1. In saucepan, cook onion and mushrooms in butter until tender.
  2. Blend in flour, paprika, and salt; add broth (try our homemade Turkey Broth and Chicken Broth).
  3. Cook and stir until mixture thickens and bubbles; cook 1 minute more.
  4. Stir a small amount of hot mixture into egg yolks; return to hot mixture.
  5. Cook over low heat for 1 minute more.
  6. Stir in sour cream until blended.
  7. Add turkey.
  8. Heat slowly just until hot.
  9. Serve over noodles or rice.
  10. 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.

More recipes like this


Irish Baked Potato Soup


Dinner, Lunch, Low Phosphorus, High Potassium

40-Second Omelet


Breakfast, Low Phosphorus, Low Potassium, High Protein

Sweet Mascarpone and Berries


Desserts, Low Phosphorus, Low Potassium, Low Sodium