Veal' With Capers

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

1. Chop onion and saute in hot oil with paprika.
2. Slice turkey thin and add to onion; cook until meat loses its pink color.
3. Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers.
4. Cook quickly to reduce wine.
5. Stir in tomato paste and heat through.
6. Stir in yogurt and heat through but do not boil.
7. Season to taste with salt and pepper.

onion, olive oil, sweet hungarian paprika, turkey breasts, tomato, white wine, rosemary, capers, tomato paste, plain yogurt, salt

Taken from cooking.nytimes.com/recipes/10224 (may not work)