Veal'' with Capers

• 1 large onion, coarsely chopped
• 1 teaspoon Hungarian sweet paprika
• 2 tablespoons oil
• 1 pound boneless fresh turkey breast, cut in medium-thick slices
• 1 large fresh tomato, cubed
• 1 1/2 teaspoons fresh rosemary minced or 1/2 teaspoon dried
• 1/4 cup dry white wine or vermouth
• 1 tablespoon capers
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper to taste
• 1/2 cup plain yogurt

1. Saute onion and paprika in hot oil until onion is translucent.
2. Add turkey slices and cook quickly until they lose their pink color.
3. Add tomato, rosemary, wine and capers.
4. Cook over high heat until liquid is reduced and barely covers bottom of pan.
5. Stir in tomato paste.
6. If you are going to finish cooking this dish later, it can be refrigerated or frozen at this point.
7. To serve, defrost if frozen; heat slowly; stir in yogurt; season with salt and pepper and heat thoroughly but do not boil or yogurt will separate.

onion, sweet paprika, oil, turkey breast, tomato, rosemary, white wine, capers, tomato paste, salt, plain yogurt

Taken from cooking.nytimes.com/recipes/5228 (may not work)