Turkey Stew with Peppers and Mushroooms Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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After the holiday indulgences I'm delighted to find this hearty low carb turkey stew recipe from New York Times food critic and writer Marian Burros. Marian is using turkey as a substitute for veal which is what one would more expect be prepared this way. Easy to make, flavorful, and low carb. From Ingredients:
2 tbsp olive oil |
4 2/3 cups sliced onion |
5 cups red bell pepper, sliced thinly |
1 tbsp sweet paprika |
2 cloves garlic, minced |
1 teaspoon paprika or few dashes cayenne pepper |
18 oz tomatoes with juice, no salt addded |
2 lbs turkey breast |
1 tbsp worcestershire sauce |
1 tbsp lemon juice |
1 freshly ground black pepper to taste |
4 oz mushrooms, sliced thinly |
4 teaspoons cornstarch |
1 1/3 cup plain nonfat yogurt |
Directions:
1. Heat a large non-stick pan on hot, add oil and reduce heat. Sauté onion, red pepper, and paprika for about 7 minutes, until vegetables begin to soften and take on color. Add the garlic during the last 30 seconds of cooking.
2. Squeeze tomatoes to break up. Add turkey and tomatoes to skillet with Worcestershire sauce, lemon juice and black pepper, and continue cooking over medium heat. Add mushrooms and stir. Cover and cook over medium heat for 7 to 10 minutes, until mushrooms are limp and have given off some of their juices.
3. Stir cornstarch into yogurt and add to stew. Cook over low heat, stirring occassionally, until sauce thickens a little. Serve over rice
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