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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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.
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