Turkey Goulash

Culinary Setting
Turkey Thighs


2 c onion, thinly sliced

1 Large clove garlic, minced

2 tbsp margarine

2 tbsp paprika

1-1/2 c dry red wine

1-1/2 c reduced-sodium chicken bouillon

2-1/2 lbs TURKEY THIGHS, skinned, boned

4 c potatoes, peeled and cut into 1/2-inch cubes

Lemon Juice of one

1/2 tsp salt

1/4 tsp cracked pepper

1/2 c non-fat sour cream



In 5-quart Dutch oven, over medium-high heat, saute onion and garlic in margarine 4 to 5 minutes or until onion is translucent. Stir in paprika and cook 1 minute. Reduce heat to medium; stir in wine and bouillon.

Add turkey thighs to mixture. Increase heat to high, bring mixture to boil for 2 minutes. Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until a meat thermometer inserted in thickest part of turkey thigh registers 180-185 degrees F and turkey is fork tender.

Remove turkey, cool slightly, cut into 1/2-inch cubes, cover and reserve in refrigerator.

Increase heat to medium, add potatoes and simmer mixture 15 to 20 minutes or until potatoes are fork tender.

Return turkey to mixture and heat for 3-4 minutes, until hot.

Add lemon juice, salt and pepper. Remove saucepan from heat and quickly stir in sour cream. Return to heat 1 minute or until mixture is heated throughout.

Nutrition Facts

448 Total Calories

13 g Total Fat

26 % Daily Total Fat

122 g Cholesterol

747 mg Sodium

41 g Total Carbohydrates

40 g Protein