Turkey Paprikás with Peppers and Nokedli
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Ingredients
- 600 g turkey breast, cut into strips
- 2 onion
- 1 green pepper
- 2 tbsp sweet paprika
- 250 ml chicken stock
- 150 ml soured cream
- 300 g plain flour
- 3 eggs
Nutrition (per serving)
- Calories
- 597 kcal
- Protein
- 51.5 g
- Carbohydrate
- 65.9 g
- of which sugars
- 8.3 g
- Fat
- 14.5 g
- of which saturates
- 6.6 g
- Fibre
- 5.3 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onions and sliced green pepper in a splash of oil for 5 minutes, then stir in the sweet paprika and cook for 1 minute.
- 2
Add the turkey strips and chicken stock. Cover and simmer for 12-15 minutes until the turkey is cooked through with no pink remaining.
- 3
Stir in the soured cream and warm through gently without boiling.
- 4
Whisk the flour, eggs and a splash of water with a pinch of salt into a thick batter. Press through a nokedli press into a pan of boiling salted water, cooking in batches for 2-3 minutes until they float, then drain.
- 5
Serve the paprikás over the nokedli.
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