Saturday, September 21, 2013

Paprika Turkey in the Pressure Cooker

A weekday pressure-cooked stew of diced turkey thigh and potatoes in a rich tomato, paprika and soured cream sauce. All it needs is some green vegetables to accompany it.

  • 1 large Onion, peeled and coarsely chopped.
  • 3 cloves Garlic, peeled and coarsely chopped.
  • a dash of vegetable oil.
  • 1 tin chopped tomatoes.
  • 1 packet diced turkey thighs.
  • Waxy potatoes, scrubbed, pared and cut into pieces.
  • 3 tbsp paprika.
  • Salt and Pepper to taste.
  • 1 small pot of Soured Cream, or natural yoghurt.
Saute the onion and garlic in the oil in the base of the pressure cooker until translucent.
Add the turkey thigh and saute until the meat is no longer pink on the outside.
Add the tomatoes, potatoes and paprika and stir to mix.
Add a little more water if necessary to ensure you have the minimum liquid level for your pressure cooker.
Put on the lid, and cook at high pressure for 15 minutes.
Allow to cool until the pressure releases.
Adjust the seasoning to taste, and stir the sour cream or yoghurt into the sauce.
Serve with cooked green vegetables.