Turkey or Chicken or Pork Paprikash

Serves 4

 

Full of flavor and easy... put over a Caprese salad, sautéed peppers and onions or spinach salad or serve with grilled zucchini

 

INGREDIENTS

 

2 medium sized zucchini, cut lengthwise

1 tablespoon raw butter or ghee

1 organic turkey, chicken or pork tenderloin (about 1 pound, excess fat and silver skin removed, halved lengthwise, then cut)

2 tablespoons sweet or smoky paprika

2 tablespoon organic avocado oil (high heat oil(

1 organic onion, medium size and chopped

14 oz. whole peeled tomatoes & the juice it comes in

½ cup organic sour cream

Sea salt and pepper

INSTRUCTIONS

 

1.  Preheat broiler. Broil zucchini without any oil until slightly browned then turn over and to the other side.  Set aside and put as the base of the pork dish.

 

2.  Meanwhile, in medium bowl, combine pork with 1 tablespoon paprika; season with sea salt and pepper, and toss to coat.  In a large skillet, heat 1 tablespoon oil over medium-high heat, cook pork tossing occasionally, until lightly browned on all sides, 3 to 5 minutes.  Transfer to a plate (reserve skillet).

 

3. Return skillet to stove; reduce heat to medium.  Add remaining tablespoon of oil and add onion, cook until soft, 4 to 6 minutes.  Add pork, then remaining tablespoon paprika, tomatoes and their juice, and ½ cup water, bring to a boil.  Reduce to simmer, cook, until seems to slightly thickened, breaking up tomatoes with a spoon, 2 to 4 minutes.

 

4.  Remove skillet from heat, and stir in sour cream; season with sea salt and pepper.  Serve over zucchini, garnish with parsley, if desired.