Source:
America's Favorite Food Associations
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1 teaspoon paprika
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1/8 teaspoon white pepper
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1 1/2 pounds turkey thighs, cut into 1/4-inch strips, skinned, boned
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2 tablespoons margarine
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1 1/2 cups onion, finely chopped
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1 clove garlic, minced
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1 bay leaf
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1/3 cup low-sodium chicken bouillon
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1/4 cup tomato sauce
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1/4 cup sour cream
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1/2 teaspoon sugar
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In small bowl mix paprika and pepper; sprinkle over turkey strips to coat.
In 3-quart saucepan, over medium-high heat, saute turkey strips until lightly browned in 1 tablespoon margarine; remove from pan and set aside.
In saucepan, over medium-high heat, saute onions and garlic in remaining 1 tablespoon margarine until onions are translucent. Add bay leaf, bouillon, tomato sauce and turkey; bring mixture to a boil. Reduce heat to low; cover and simmer about 12 to 17 minutes or until turkey is tender, stirring occasionally.
Fold sour cream and sugar into mixture; heat through.
Serve with egg noodles, if desired.
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