Turkey Stew with Peppers and Mushrooms
It’s been a few days since I last posted, due to a weekend trip cross-country for a friend’s wedding and a backlog of work. Anyway, we made this recipe from Simply Recipes last Wednesday night for a quick and easy meal. The recipe is a fairly standard stew – you could substitute in almost any meat or vegetables – but the combination of the acidic tomato juice and the thick, creamy Greek yogurt provide a rich and appetizing base.
We left the mushrooms out of the ingredient list because my wife isn’t a huge mushroom fan, but mushrooms in stews with yogurt sauce are often delicious. From here you can probably guess the steps: sear the turkey to brown it and provoke the delicious Mailliard effect; sauté the peppers, onions, and garlic; then add the juicy tomatoes and the spices and simmer for a bit. The only twist comes at the end of the recipe, where you stir corn starch into the Greek yogurt before adding it to the warm (but not simmering) stew. The cool yogurt mixes with the tangy, flavorful tomato and pepper sauce to create a creamy sauce that isn’t the least bit bland.
This stew is a delicious, easy meal. Quite tasty, and if it’s not zippy enough for your tastes, its flavors go quite nicely with a dash of Tabasco. As long as you have Greek yogurt and canned tomatoes, you could use almost any meat and any veggies to create a similar stew on a moment’s notice.