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Turkey Stew with Peppers and Mushrooms

Turkey Stew with Peppers and Mushrooms


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Turkey stew with chunks of turkey, onions, garlic, bell peppers, and mushrooms in a smooth but tangy yogurt-tomato base.

Photography Credit:Elise Bauer

The good news about chilly weather is that one has yet another good excuse to make a hearty stew! This is a turkey, bell pepper, and mushroom stew from our archives, originally posted back in 2004. We remade it, updated it, shot a new photo, and like it even more.

The original recipe from which we adapted this one came from cookbook author Marian Burros. She described it as a traditional “veal” stew, but made with inexpensive turkey meat.

Wonderful flavors from the turkey, peppers, and Hungarian paprika, and smooth tang from the yogurt tomato sauce.

Turkey Stew with Peppers and Mushrooms Recipe

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, sliced, abut 2 cups
  • 2-4 bell peppers of various colors, sliced thinly
  • 2 large cloves garlic, minced
  • A few dashes cayenne pepper
  • 1 tablespoon paprika
  • 1 1/2 to 2 pounds skinless, boneless turkey thigh or breast, cut into large chunks
  • 4 ounces mushrooms, sliced
  • 1 14-ounce can of plum tomatoes with juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh rosemary, minced
  • Freshly ground black pepper to taste
  • Salt
  • 2 teaspoons cornstarch
  • 3/4 cup plain (full fat is best, anything less will likely curdle*) yogurt

*To help prevent curdling, don't skip the cornstarch, use full fat yogurt, and add to dish only when the sauce has cooled below a simmer.

Method

1 Sauté the onions, peppers, garlic with paprika: Heat 2 tablespoons of the olive oil on high heat in a large sauté pan. Add the onions and peppers and sauté them until they begin to soften and lightly brown.

Add the paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant. Remove the peppers, onions, and garlic from the pan and set aside.

2 Sauté mushrooms and turkey, return peppers and onions to pan: Heat the remaining 2 tablespoons of oil over high heat. Add the mushrooms and the turkey to the pan. Sear the mushrooms and turkey over high heat, stirring often, for 3-4 minutes, until the turkey and mushrooms begin to brown.

Reduce the heat to medium, return the peppers-and-onion mixture to the pan and mix well.

3 Add tomatoes, Worcestershire, lemon juice, rosemary, black pepper: Squeeze the tomatoes to break them up, and add them with their juices to the pan, along with the Worcestershire sauce, lemon juice, rosemary and black pepper. Mix well, reduce the heat to medium-low, cover the pan and simmer for 15-20 minutes.

4 Add yogurt with cornstarch: Stir the cornstarch into the yogurt and add to stew. Cook over low heat (do not let simmer or boil), stirring occasionally, until sauce thickens a little.

Serve with rice, polenta, or mashed potatoes.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Ground Turkey and Mushroom Stroganoff

It’s the first full week of work for me in three weeks and I have a feeling this is going to be a very long week. Of course things could be worse, I could be in my husband’s shoes today. The lucky guy gets to go have a colonoscopy. I bet your Monday isn’t sounding so bad anymore, am I right?! I know he’ll be starving tonight so I’m making this Ground Turkey and Mushroom Stroganoff again.

I made this recipe a couple weeks ago and we both loved it. Beef stroganoff has been on my list to make for a while, but I wanted a version that didn’t require using an expensive cut of beef or one that used canned cream of mushroom soup. The solution was this Ground Turkey and Mushroom Stroganoff.

This stroganoff recipe couldn’t be easier to make and as I generally like to do, I made it all in my cast iron skillet. There were several things that I did to make this recipe lighter, but still keep the flavor.

The first thing was to eliminate using beef all together and replace it with lean ground turkey. You can certainly use ground beef, but I would recommend using 90-10% if you want to keep the fat on the lower side. Ground turkey can often be flavorless, but not with the wonderful sauce you’ll be making.

For the sauce, we’re going to bypass that questionable cream of mushroom soup and use real mushroom, shallots, fresh dill, white wine, chicken broth and plain Greek yogurt. I can’t say that I didn’t have my fair share of the canned stuff growing up, tuna casserole was one of my favorite things to eat. It was a staple ingredient back in the day, but after reading the list of ingredients and listening to that gloopy suction noise one too many times as it falls out of the can, I’ve done away with it for good.

Traditionally beef stroganoff is served over egg noodles and feel free to stick to that if you’d like. I decided to serve ours over cauliflower rice that I doctored up with garlic powder, onion powder and dill. It was delicious and a great choice if you want less carbs or for it to be gluten-free.


How to Make This Crockpot Turkey Stew Recipe – Step By Step

It’s so easy to make this deliciously comforting leftover stew!

  • Pour oil around bottom of crockpot.
  • Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.
  • Cook on high for 4 hours or low for 8.
  • About 30 minutes before serving, remove bay leaf and add roasted turkey.
  • Also, spoon out 3 tbsp of broth and whisk it together with your starch then pour the mixture into your stew and stir well.

Turkey Feast

A Thanksgiving meal is never complete without hearty, warming sides! To complement our roast turkey breast and rich cornbread skillet, we’re making a piquant cranberry and pepper relish, creamy cheddar-mashed potatoes, and—to top it all—a luxurious, buttery smooth sage gravy. Looking for more Thanksgiving recipes and tips? Visit blog.blueapron.com
Includes:
• Spice-Roasted Turkey Breast
• Pimento Cheese Mashed Potatoes
• Sage Gravy & Cranberry Relish
• Roasted Carrots in Ginger Syrup
• Mushroom-Braised Greens
• Skillet Poblano Cornbread
• Peanut-Glazed Apple & Persimmon Crumble

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

The night before cooking, pat the turkey dry with paper towels, leaving the netting on. Season on all sides with salt, pepper, and the Southern spice blend. Transfer to an airtight container (or a large resealable bag) and refrigerate until ready to cook.

Preheat the oven to 400°F. Line a sheet pan with foil. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Thoroughly coat the prepared turkey in the softened butter. Transfer to the sheet pan. Roast 50 to 60 minutes, or until the turkey is browned and cooked through.* Transfer to a cutting board and let rest at least 20 minutes. Once rested, remove the netting. Halve lengthwise, then thinly slice crosswise.

Preheat the oven to 400°F. Halve, peel, and medium dice the yellow onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper remove the core, then medium dice. Thoroughly wash your hands immediately after handling.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl.

To the bowl of cooked vegetables, add the cornbread mix, sour cream, half the grated gouda, and 1/3 cup of water. Mix until just combined. Transfer to an 8-inch oven-safe skillet (or baking dish) and spread into an even layer. Top with the remaining grated gouda. Bake 19 to 21 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the brown sugar, quatre épices, 2 tablespoons of olive oil, and all but 1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed.

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Transfer the cooked fruit to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble garnished with the sweetened yogurt.

Wash and dry the fresh produce. Pick the sage leaves off the stems, then finely chop the leaves. In a small pot, heat the butter on medium-high until melted. Add 1 tablespoon of rice flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.

Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers remove the cores, then small dice.

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced peppers season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Fill a large pot 3/4 of the way up with salted water cover and heat to boiling on high. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheddar on the large side of a box grater. Roughly chop the piquante peppers.

Once boiling, add the diced potatoes and chopped garlic to the pot of water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream, grated cheddar, and chopped piquante peppers season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Peel the carrots halve crosswise, then halve lengthwise. Transfer to a sheet pan drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Peel the ginger finely chop to get 2 teaspoons (you may have extra). Roughly chop the pistachios. Roughly chop the parsley leaves and stems.

Once the carrots have roasted about 20 minutes, in a small pot (or pan), combine the chopped ginger, raisins, honey (kneading the packet before opening), a big pinch of salt, and 1/4 cup of water. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Immediately add the roasted carrots toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the glazed carrots garnished with the chopped pistachios and chopped parsley.

Place the dried mushrooms in a bowl add 3 cups of hot water and set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Thinly slice the fresh mushrooms. Separate the collard green leaves from the stems discard the stems and roughly chop the leaves.

Reserving the liquid, drain the rehydrated mushrooms. Transfer to a cutting board roughly chop. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced onion, sliced mushrooms, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped rehydrated mushrooms, reserved liquid, chopped collard greens, and soy sauce. Cover the pot and cook, without stirring, 8 to 10 minutes, or until the greens are wilted. Uncover the pot and continue to cook, stirring occasionally, 18 to 20 minutes, or until the greens are tender and the liquid is reduced in volume by half. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

The night before cooking, pat the turkey dry with paper towels, leaving the netting on. Season on all sides with salt, pepper, and the Southern spice blend. Transfer to an airtight container (or a large resealable bag) and refrigerate until ready to cook.

Preheat the oven to 400°F. Line a sheet pan with foil. One hour before cooking, remove the seasoned turkey from the refrigerator to bring to room temperature. Remove the butter from the refrigerator to soften. Thoroughly coat the prepared turkey in the softened butter. Transfer to the sheet pan. Roast 50 to 60 minutes, or until the turkey is browned and cooked through.* Transfer to a cutting board and let rest at least 20 minutes. Once rested, remove the netting. Halve lengthwise, then thinly slice crosswise.

Preheat the oven to 400°F. Halve, peel, and medium dice the yellow onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper remove the core, then medium dice. Thoroughly wash your hands immediately after handling.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and diced poblano pepper season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl.

To the bowl of cooked vegetables, add the cornbread mix, sour cream, half the grated gouda, and 1/3 cup of water. Mix until just combined. Transfer to an 8-inch oven-safe skillet (or baking dish) and spread into an even layer. Top with the remaining grated gouda. Bake 19 to 21 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

Preheat the oven to 400°F. Wash and dry the fresh produce. Medium dice the apples and persimmon, discarding the cores. In a bowl, combine the yogurt, 2 teaspoons of water, and half the powdered sugar (you will have extra). Whisk to thoroughly combine.

In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the brown sugar, quatre épices, 2 tablespoons of olive oil, and all but 1 tablespoon of the flour. Using a fork, mix the ingredients until thoroughly incorporated and large crumbs are formed.

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Add the buttermilk (carefully, as the liquid may splatter), peanut butter spread, and maple syrup. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the diced apples and persimmon, remaining flour, and a pinch of salt. Cook, stirring occasionally, 4 to 5 minutes, or until the fruit is coated and slightly softened. Turn off the heat.

Transfer the cooked fruit to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Evenly top with the crumb topping. Bake, rotating the baking dish halfway through, 26 to 28 minutes, or until the crumb topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let stand at least 10 minutes before serving. Serve the baked crumble garnished with the sweetened yogurt.

Wash and dry the fresh produce. Pick the sage leaves off the stems, then finely chop the leaves. In a small pot, heat the butter on medium-high until melted. Add 1 tablespoon of rice flour (you will have extra). Cook, whisking constantly, 2 to 3 minutes, or until lightly browned and thoroughly combined. Add the broth (carefully, as the liquid may splatter) and demi-glace. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Add the chopped sage leaves and stir to combine. Turn off the heat. Taste, then season with salt and pepper if desired.

Peel and finely chop the shallot. Cut off and discard the stems of the sweet peppers remove the cores, then small dice.

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and diced peppers season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cranberries, sugar, and 3/4 cup water. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally and mashing the cranberries with the back of a spoon, 7 to 8 minutes, or until the cranberries are broken down and the mixture is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Fill a large pot 3/4 of the way up with salted water cover and heat to boiling on high. Medium dice the potatoes. Peel and roughly chop 3 cloves of garlic. Grate the cheddar on the large side of a box grater. Roughly chop the piquante peppers.

Once boiling, add the diced potatoes and chopped garlic to the pot of water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream, grated cheddar, and chopped piquante peppers season with salt and pepper. Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 400°F. Peel the carrots halve crosswise, then halve lengthwise. Transfer to a sheet pan drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 30 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Peel the ginger finely chop to get 2 teaspoons (you may have extra). Roughly chop the pistachios. Roughly chop the parsley leaves and stems.

Once the carrots have roasted about 20 minutes, in a small pot (or pan), combine the chopped ginger, raisins, honey (kneading the packet before opening), a big pinch of salt, and 1/4 cup of water. Cook on medium-high, stirring frequently, 4 to 5 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Immediately add the roasted carrots toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the glazed carrots garnished with the chopped pistachios and chopped parsley.

Place the dried mushrooms in a bowl add 3 cups of hot water and set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Thinly slice the fresh mushrooms. Separate the collard green leaves from the stems discard the stems and roughly chop the leaves.

Reserving the liquid, drain the rehydrated mushrooms. Transfer to a cutting board roughly chop. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced onion, sliced mushrooms, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped rehydrated mushrooms, reserved liquid, chopped collard greens, and soy sauce. Cover the pot and cook, without stirring, 8 to 10 minutes, or until the greens are wilted. Uncover the pot and continue to cook, stirring occasionally, 18 to 20 minutes, or until the greens are tender and the liquid is reduced in volume by half. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.


It’s also easy to turn our bell pepper, mushroom, and onion medley into a main dish. Here are a couple of easy ideas:

  • Make a one-dish pasta dinner: Once cooked, toss the veggies together with pasta (rotini is a good choice) and crumbled Italian sausage, top with grated Parmesan, and serve.
  • Make a flatbread: Buy some naan (we love Stonefire roasted garlic flavor) or other ready-made flatbreads and top with the cooked veggies and a blend of shredded Italian cheeses.
  • Make a low-carb “rice” bowl: Serve the vegetable medley along with shredded rotisserie chicken over steamed riced cauliflower, and drizzle with balsamic glaze for some added flavor.


More Turkey Recipes and Low Carb Recipes You&rsquoll Love:

  1. My fabulous Turkey Meatloaf recipes will be your new go-to meatloaf! I promise!
  2. If you love Turkey Chili, then this is one you&rsquoll have to try! I adore it!
  3. My Low Carb Mexican Stuffed Peppers is another 20 minute Low Carb dinner you should definitely check out!
  4. If you love low carb recipes, Carolyn&rsquos Keto Chicken Soup is one you will want to try fo sho!
  5. This recipe for Burger Bowls has a low carb option the whole family will enjoy!
  6. For a breakfast option this Low Carb Baked Denver Omelet is a winner for a crowd or for meal-prep.
  7. In the summer, you&rsquoll have to try this Low Carb Stuffed Grilled Summer Squash recipe.
  8. You can browse the rest of the Low Carb recipes here anytime!

Thanks for reading! If you make this recipe, make sure to come back and leave a star rating and review!


Beef and Pepper Stew

As much as I love the Summer I’m always ready for the Fall by the time it rolls around with its dip in temperature. That’s in part because I can start cooking those wonderful cool weather comfort dishes, like hot stews. Here’s a beef stew with a delicious depth of flavor and a spicy kick.

My fridge has been stocked full of bell peppers lately. I’ve been finding great deals on them and it’s hard to pass them by without tossing a few in my shopping cart – they’re just so darn beautiful, don’t you think? I love their vibrant colors, crunchy flesh, and sweet-spicy flavors. So I put these beauties to good use and threw together a beef stew that my whole family enjoyed.

If you can resist the urge to dive in after it’s finished, this stew tastes even better the next day. I’ve always loved leftover beef stew – it’s much richer once the flavors have had time to meld.

So here’s another beef stew you can add to your beef stew recipes. The red and yellow bell peppers and tomato paste add a subtle sweetness while the freshly crushed peppercorns add a lovely flavor and spiciness to the soup without adding a lot of heat.

Sprinkle the salt and pepper over the cubes of beef.

Toss the beef with the flour to coat all sides.

Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time and working in batches so as to not overcrowd. Generously brown the beef on all sides for maximum flavor.

Transfer the beef to a plate and set aside.

Don’t be tempted to discard the browned bits stuck to the bottom of the pan. This is the key to a flavor stew! So leave it all in there.

Look at those gorgeous bell peppers. We’re going to cook those in the Dutch oven with all those flavorful browned bits.

Add the bell peppers, onion, garlic and potatoes (if using) to the Dutch oven and cook until softened, 5 minutes, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a boil for 2 minutes.

Return the beef to the Dutch oven.

Using whole peppercorns makes all the difference in flavor. Already ground black pepper lacks flavor. Get some whole peppercorns and crush them to contribute a really nice flavor to the soup along with some spiciness.

Add all remaining ingredients to the soup. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes or until the beef is fork tender.


Growing Up in Little Italy


Growing up in Utica, New York (also referred to as little Italy), we always had the best of best Italian foods.

Many households were Italian, and in our neighborhood, the mushroom stew was a once a week staple growing up.

It was an economical way to feed a large family.

My dad and brother would pick fresh mushrooms during the season they grew.

There was nothing better than a home-cooked meal like a mushroom stew with crusty Italian bread to comfort us.

The sauce is spectacular and if you are a mushroom stew lover, you need to make their recipes!


Turkey Stew with Peppers and Mushrooms - Recipes

After cooking up our whole turkey last week, I was looking for fun ways to use it up! I saw this recipe for Turkey Stew with Peppers from Simply Recipes and quickly skimmed the ingredient list thinking it would be great for dinner.

When dinner time rolled around I read the list more carefully and discovered we did not have all the ingredients. Who knew Hungarian Paprika wasn't a spice rack staple. Improv time!

We love what came out of the inspiration from Simply Recipes -- thanks, Elise!



Turkey and Pepper Stew - Inspired by Simply Recipes

3 medium bell peppers, cut into 1-inch pieces
8oz mushrooms, quartered
1 T minced onion
4 garlic cloves, minced
1-2 C cubed turkey, cooked
1 can diced tomatoes, undrained
1 C chicken broth, divided
1 T lemon juice
1 1/2 T corn starch
three shakes of paprika
two shakes of rosemary
1 tsp. sea salt
1/4 tsp. pepper

Begin by sauting the mushrooms and peppers together in a large skillet. If the mixture is too dry, add 1 T chicken broth.

When the mushrooms have released their liquid, add the paprika, minced garlic cloves and the onion flakes.

Continue cooking the veggies until liquids have absorbed. Then, add in 1/2 C chicken broth and diced, cooked turkey. Simmer until liquids are just about absorbed.

Add in the diced tomatoes, undrained.

Season with lemon juice, pepper, sea salt and rosemary.

Simmer until the liquids are almost gone.

Meanwhile, combine the remaining chicken broth with 1 1/2 T corn starch. Stir until corn starch is dissolved into solution , and no clumps remain.

Reduce the simmering mixture to low, and pour in the corn starch mixture. Stir to combine and allow the corn starch to thicken the pepper dish.


Related Video

Very good meal. Did not use the veal but make sure to use tender meat. Don't cheap out. Doubled the Paprika and used sweet and smoky versions. Added a little spice with chili flakes. Didn't worry about roasting peppers, used jar of roasted peppers instead. Used wine as liquid.

I made a lazy, poor girl version of this goulash dish. Instead of veal, I used ground turkey. I did not use any tomato sauce, stewed nor whole as I have never heard of that in a goulash. I used a lot more paprika. I did not add any peppers or mushrooms. I did, however, add onions, potatoes, salt, pepper,chopped garlic. Once I browed the meat, I added a little flour and water. I brought that to a slight boil, then added my other ingredients and cooked it on low heat twenty minutes. I served this with three cups of rice. Remember I said lazy, poor girl version (when you don't have a lot of time nor the veal). My dad taught me this way when he came home from the Army in Germany. It goes over well, though it is not the real deal.

Wow! That was rich! Full flavor galore. I am nearly 50 and grew up on goolash. My grandparents migrated on boats back in 1920 from Austria-Hungary. Now, they loved to cook, but I must say, "This recipe produced flavor that was creme de la creme". The aromatics are identical to my grandmothers, the flavor was a level above. Yummylicious!!

I am Hungarian and have eaten and cooked goulash all my life. I just read this recipe and based on the ingredients already I would not bother with it. It just simply does not have much in common with goulash. I agree with Katizka's Dad, there is no tomato and definitely no roasted peppers or mushrooms in thr real stuff. The meat on the picture looked very anemic. It needs a lot of paprika, the quality of which is the key for any Hungarian dish. Just to note also that there are two kinds of goulash. One is a stew and this dish only contains meat, onion, paprika and salt. The other one is goulash soup, which has meat, carrots, parsnip, onions, potatoes, paprika, salt and little dumplings (called nokedli).

Just a couple thoughts for those who found it bland: whenever my family makes 'goulash' we always add caraway seed, use a less expensive cut of beef rather than veal, and I think the comments about adding additional paprika sound right. And, according to my Hungarian born father, tomato of any kind would not be a traditional addition to this stew. but, not having ever stepped foot in that part of the world, I'm no expert :)

I didn't have dried mushrooms, so I stewed the other ingredients in chicken broth. Per others' suggestions, I doubled the paprika. After stirring in the egg noodles, sour cream, and fresh dill suggested in the recipe header, we had a delicious, hearty, one dish meal. I served with a simple green salad. My only complaint is that it dirtied an awful lot of dishes (pot for stew, another for noodles, another for sauteeing mushrooms) for a peasant food type of dish.

Using only 1 TBS of paprika would never rate this dish as "Hungarian" as a minimum of 2 plus 1/2 to 1 of hot paprika would be needed

I love this dish, however, I did make some changes. First, I used white mushrooms, and sauteed them with the onions. I increased the onions by 1/2, as well as the paprika. I also add dash of cayenne, which perks it up quite a bit.

Great comfort food. I used beef instead of veal but will try veal next time. The cremini mushrooms are awesome in this. As many said, it's not knock-your-socks-off, but definitely a tasty, hearty dish that'll stick to your ribs. I made mine with 'Knodel' - German dumplings (you can get them at Cost Plus). Mmmmm.

I made this for dinner/bridge and got great comments. Served it with the minature French lasagne pasta. I will make this again and freeze to have on short notice for company

I served it over plain polenta with green beans and a dollop of sour cream. It was devine! I made a couple of changes. I didn't have any dried mushrooms, so I soaked a mushroom bullion cube in 2 cups of boiling water. I used only one cup of the broth along with a cup of beef broth and a helf cup of red wine. I also added about half a cup of finely chopped shitake caps and portobello stems at the point where you add the broth and mushrooms. I was a little heavy handed with the paprika and tomato paste. My husband and I both agree that this is a keeper!

My family found the dish too spicey - which seems funny when reading the other comments. I used less paprika than called for - but maybe I used a hot rather than sweet paprika. The meat was very tender - but it seemed like a lot of work - also the mushrooms make it an expensive dish.

Definitely a winter dish. Serve with mashed potatoes and maybe applesauce. Don't know about the mushrooms though.



Comments:

  1. Mylo

    Credible.

  2. Torn

    You must tell.

  3. Edlin

    What an admirable topic



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