| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Turkey parts, skinned |
| 1 |
ts |
Papkrika |
| 1 |
|
Onion, coursely chopped |
| 1 |
|
Green pepper, coarsely chop |
| 2 |
|
Garlic, finely chopped |
| 1 |
c |
Coarsely chopped celery |
| 19 |
oz |
Tomatoes |
| 1/2 |
c |
Sliced mushrooms |
| 1 |
c |
Chicken stock |
| 1 |
c |
Peeled chopped potatoes |
| 1 |
c |
Frozen green peas |
| 1 |
tb |
Dried parsley |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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