Saturday, August 12, 2006

Smoky Turkey Goulash

Smoky Turkey Goulash
(adapted from a few Rachel Ray Recipes)

2 T. olive oil
1/4 lb. bacon, diced
1 lb. ground turkey
2 t. Hungarian half-sharp paprika
1 t. cumin
1/2 t. coarse ground black pepper
2 T. fresh thyme leaves (6 sprigs)
1 medium onion, chopped
2 carrots, diced
3 stalks celery, diced
1/2 green (or red) pepper, diced
2 T. flour
2 c. chicken stock
1 c. sour cream

Heat olive oil in large, deep pan. Cook bacon until brown. Drain off most of the grease. Add turkey (seasoning with paprika, cumin, thyme, pepper and salt) and cook until brown. Add onions, carrots and celery and cook for 5 minutes. Add the peppers and cook another 2 minutes. Sprinkle with flour, stir in, and cook 2 more minutes. Add chicken stock and 1/2 cup sour cream and heat until vegetables are tender. Right before serving, stir in remaining 1/2 cup sour cream. Serve over egg noodles.
Pillsbury Italian bread
cucumber, tomato and onion dressed with balsamic vinagrette

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