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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.

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