Turkey paprika stew with peppers and tomatoes

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1. Cut the ingredients

   Finely chop the onions, cut the turkey into 2–3 cm cubes, slice the bell peppers into strips, and dice the tomatoes.

2. Sauté the onions

   Heat the oil in a pot and sauté the onions over low heat for 8–10 minutes, stirring occasionally, until golden. The onions determine both the thickness and flavor of the sauce, so do not let them burn.

3. Add the paprika and turkey

   Remove the pot from the heat and stir in the ground paprika to keep it from turning bitter. Immediately add the turkey, stir, season with salt, and add the caraway and crushed garlic. Return to the heat and cook for 3–4 minutes, until the turkey turns white on the outside.

4. Simmer

   Add the bell peppers, tomatoes, and tomato paste, then pour in the water. Cover and simmer over low heat for 20–25 minutes, until the turkey is tender and the sauce is thick. Stir occasionally, and add a little water if the sauce cooks down too much.

5. Season and serve

   Season the stew with salt and black pepper and serve with a side dish.

Tip: If the onions start sticking to the bottom before they turn golden, add a tablespoon of water, scrape the bottom with a wooden spoon, and continue cooking. Burned onions would give the stew a bitter flavor.

This recipe was translated from the Slovak original: Morčací perkelt s paprikou a paradajkami