Turkey Paprika

Click to Enlarge	Turkey Paprika U.S.
	Serves Effort: Sched: DoAhead:	6 main ** 1/2 hr Yes		This delicious recipe includes plenty of sauce so it goes well over pasta or with rice. It's a great way to use up leftover turkey. As with most dishes of this sort it is not brought back to a simmer after stirring in the sour cream, but if you reheat briefly to a simmer later it isn't going to make a big difference.

*
*
*
*

1
8
4
3
2
1
1/2
1/8
1
1

#
oz
oz
T
T
T
t
t
c
c

Turkey, cooked
Onion
Mushrooms (1)
Butter
Flour, all purpose
Paprika (2)
Salt
Pepper
Stock (3)
Sour Cream

Prep

Run

Heat BUTTER in a sauté pan and fryOnion stirring until onions are just tender.
Sprinkle on FLOUR, PAPRIKA, SALT and PEPPER, blend well and fry until flour is well cooked but not at all browned.
Gradualy stir in STOCK until it is well incorporated and somewhat thickened.
Stir in sliced Mushrooms. Cover tightly and simmer slowly for about 10 minutes.
Stir in Turkey and bring back to a simmer. Check salt and pepper to taste, adjust liquid if needed for desired consistency (a bit more liquid for rice than for pasta).
Stir in SOUR CREAM and bring up hot but not quite to a simmer. serve immediately with rice or over pasta.

NOTES:

Mushrooms: Crimini or Portobella are good, or regular white mushrooms. If you use canned add later along with turkey.

Paprika: I hope you have real Hungarian sweet paprika, from a reputable source, not that tastless coloring powder they sell in the supermarkets.

Stock: preferably this will be stock you just made out of the roasted turkey carcas after stripping the meat off.