Turkey Stew with Peppers and Mushrooms

Turkey Stew with Peppers and Mushrooms takes around 45 minutes from beginning to end. This recipe serves 4 and costs $2.21 per serving. One serving contains 508 calories, 38g of protein, and 31g of fat. 466 people have made this recipe and would make it again. If you have plain yogurt, garlic, cornstarch, and a few other ingredients on hand, you can make it. It works well as an affordable main course for Autumn. It is brought to you by Simply Recipes. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is amazing. Try Turkey Meatballs with Peppers and Mushrooms, Chilli With Mushrooms and Peppers, and Orange Chicken with Mushrooms and Peppers for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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. 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. 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.

 

Step by step:

the onions, peppers, garlic with paprika

1. Heat 2 tablespoons of the olive oil on high heat in a large sauté pan.

2. Add the onions and peppers and sauté them until they begin to soften and lightly brown.

3. Add the paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant.

4. Remove the peppers, onions, and garlic from the pan and set aside.

Sauté mushrooms and turkey, return peppers and onions to pan

1. Heat the remaining 2 tablespoons of oil over high heat.

2. 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.

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

4. 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.

5. Mix well, reduce the heat to medium-low, cover the pan and simmer for 15-20 minutes.

6. 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.

7. Serve with rice, polenta, or mashed potatoes.

Nutrition Information:

covered percent of daily need