Turkey Goulash

Recipe Ingredients

3 tablespoons	45ml	All-purpose flour
1 1/2 tablespoons	22ml	Hot Hungarian paprika
1/2 teaspoon	2.5ml	Salt
2 lbs	908g / 32oz	Turkey tenderloin
		Cut into 3/4-inch pieces
1 tablespoon	15ml	Vegetable oil
1 3/4 cups	414ml	Low-salt chicken broth
1/4 cup	59ml	Cream sherry
2 cups	125g / 4.4oz	Thinly sliced onion
		Separated into rings
1		Garlic clove - minced (large)
1 1/4 cups	296ml	Nonfat sour cream
8 cups	1584g / 55oz	Hot cooked medium egg noodles
		(8 cups uncooked)

Recipe Instructions

Combine first 3 ingredients in a large zip-top plastic bag. Add the turkey; seal bag, and shake to coat.

Heat oil in a large ovenproof Dutch oven over medium-high heat. Add the turkey, and cook 5 minutes, browning well on all sides. Remove turkey from pan; set aside.

Add broth and sherry to pan, and stir to deglaze pan. Return turkey to pan; add onion and garlic, and bring to a boil. Cover and bake at 350 degrees for 1 hour and 15 minutes or until turkey is tender. Remove from oven, and let stand for 5 minutes. Stir in the sour cream, and serve over noodles. Yield: 8 servings (serving size: 3/4 cup turkey mixture and 1 cup noodles).

Source:
Cooking Light, Jan/Feb 1995, page 100

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