Veal' With Capers
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1large onion, coarsely chopped
- 2tablespoons olive oil
- 1teaspoon sweet Hungarian paprika
- 1pound boneless turkey breasts
- 1large tomato, cubed
- ¼cup dry white wine or vermouth
- 1½teaspoons fresh minced rosemary or ½ teaspoon dried
- 1tablespoon capers
- 2tablespoons tomato paste
- ½cup plain yogurt
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
402 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 36 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
- Step 2
Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
- Step 3
Stir in tomato paste and heat through.
- Step 4
Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.
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