ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Goulash

Yield 8 servings (serving size: 3/4 cup turkey mixture and 1 cup noodles)

Ingredients

  • 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 (about 8 cups uncooked)

Nutrition Information

  • calories 427
  • caloriesfromfat 13 %
  • fat 6.2 g
  • satfat 1.5 g
  • monofat 1.6 g
  • polyfat 2 g
  • protein 38.2 g
  • carbohydrate 49.1 g
  • fiber 4.2 g
  • cholesterol 121 mg
  • iron 4.4 mg
  • sodium 274 mg
  • calcium 43 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag. Add the turkey; seal bag, and shake to coat.

  2. 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.

  3. 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° 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.