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3 tablespoons all-purpose flour
1 1/2 tablespoons hot Hungarian paprika
1/2 teaspoon salt
2 pounds turkey tenderloin cut into 3/4-inch pieces
1 tablespoon vegetable oil
1 3/4 cups low-salt chicken broth
1/4 cup cream sherry
2 cups thinly sliced onion separated into rings
1 large garlic clove -- minced
1 1/4 cups nonfat sour cream
8 cups hot cooked medium egg noodles (8 cups uncooked)
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).
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