Turkey Paprikash with Sour Cream
Turkey provides plenty of protein and tastes lighter than richer red meats. Sour cream and paprika make the gravy softer and fuller, while xanthan thickens it without flour. This paprikash works well as a substantial keto lunch without feeling heavy.
Cut the turkey (1000 g) into evenly sized large pieces. Slice the onion (120 g) and warm the olive oil (30 g) in a sauté pan or deep skillet.
Cook the onion (120 g) for 4 minutes, add the paprika (4 g), and immediately pour in the water (350 g) so the spice does not burn. Add the turkey (1000 g), season with the salt (7 g) and black pepper (1 g), and stew under a lid for 35-40 minutes until tender.
Mix the sour cream (200 g) with xanthan gum (1 g), stir it into the sauce, and warm it over low heat for another 2-3 minutes. Do not let the sauce boil hard after the sour cream goes in, so it stays smooth.
Serve the paprikash hot right away. After a short 5-minute rest, the flavor becomes even more rounded.
(5)
- : ,
- : ,
- : , ,
- :
- :
If you have any questions about the recipe "Turkey Paprikash with Sour Cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
