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Source: America's Favorite Food Associations

Turkey Goulash
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Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
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2 cups onion, thinly sliced
1 large clove garlic
2 tablespoons margarine
2 tablespoons paprika
1 1/2 cups red wine
1 1/2 cups reduced-sodium chicken bouillon
2 1/2 pound turkey thighs, skinned and boned
4 cups potatoes, peeled and cut into 1/2 inch cubes
juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup nonfat sour cream

In 5-quart Dutch oven, over medium-high heat, saute onion and garlic in margarine 4 to 5 minutes or until onion is translucent. Stir in paprika and cook 1 minute. Reduce heat to medium; stir in wine and bouillon.

Add turkey thighs to mixture. Increase heat to high, bring mixture to boil for 2 minutes. Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until a meat thermometer inserted in thickest part of turkey thigh registers 180-185 degrees F. Remove turkey, cut into 1/2-inch cubes and save in refrigerator.

Increase heat to medium, add potatoes and simmer mixture 15 to 20 minutes or until potatoes are fork tender. Add juice, turkey, salt and pepper. Remove saucepan from heat and quickly stir in sour cream. Return to heat 1 minute or until mixture is heated throughout.

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