As I have mentioned in the past, I live in Cleveland, which has a long history of housing immigrants from Eastern Europe. While the Mexican and Chinese food come nowhere close to what I experienced when I lived in Los Angeles, the goulash and pierogi are to die for.
Because of this strong influence, you see small mom and pop restaurants regularly advertise those foods. One restaurant very close to where I live has a constant reminder of their paprikash special. In the neighborhood they are known for it. It was time for me to make it at home.
A rich and flavorful dish.
This version calls for turkey in place of the much more common chicken.
I turned the cutlets into medallions.
Frying up the onions.
I just love that color.
Prep Time: 25 minutes | Cook Time: 25 minutes | Makes: 4
- 1 pound turkey cutlets, halved horizontally
- Salt and pepper
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 4 plum tomatoes, diced small
- 2 tablespoons sweet or smoked paprika
- 3/4 cup chicken broth
- 1/3 cup sour cream
- Cooked egg noodles, for serving
- 1/4 cup fresh dill, chopped
1. Pat turkey dry with paper towels and season with salt and pepper.
2. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
4. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.