Okay, what I’m about to tell you may seem a little weird. I’ve never made goulash before this. I know, I know, it’s pretty standard fare. I have certainly eaten my fair share and I’ve made lots and lots of Hamburger Helper, which this dish kind of reminds me of. I’ve just never made it before and I don’t know why. Anyway, that is why you will have to believe me when I say anyone can make it. It’s simple enough to get it right the first time. This is a yummy, comforting dish. In fact, while I was taking pictures of the bowlful, I kept going back to the pot and taking a bite! Bad, bad, bad. Not too bad though, because I made it with ground turkey instead of ground beef. Never missed the beef.
I started with Bobby Deen’s recipe (here), but I changed it up quite a bit. As I said, I used ground turkey instead of beef. I also made some adjustments to the spices and I added a kick with a little bit of red pepper flake. I also made less, using a pound of meat instead of three.
Try my version, or try Bobby’s, but definitely make this inexpensive, yet simple and hearty, meal for your family.
1/2 pound ground turkey
1/2 pound ground turkey sausage
1 beef bouillon cube
1/2 cup of finely chopped onion
1/2 cup of finely chopped red bell pepper
1 14.5 oz. can diced tomatoes
1 15 oz. can tomato sauce (I used the type with italian spices in it.)
2 teaspoons soy sauce
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
3/4 teaspoon dried oregano
1 tablespoon minced garlic, I used the jarred type
1/2 teaspoon black pepper
2 tablespoons butter
1 cup uncooked macaroni
1 cup uncooked macaroni
- In a large, seasoned cast iron skillet ( or non-stick skillet), on medium high heat, brown the two ground turkey meats together, stirring and breaking up the meat as you go. Add in the bouillon cube as you brown the meats.
- Add the onion and bell pepper and saute together until the vegetables soften.
- Add the rest of the ingredients, except for the macaroni. Reduce heat and simmer for 20 minutes.
- Add the uncooked macaroni, cover, simmer for 20 more minutes. If your mixture is thick when you add the macaroni, add a little water or tomato sauce. There should be enough liquid in the pan to cook the macaroni.
- After the goulash is completely cooked, add the butter. I used salted butter. I didn’t add any salt to the dish because I felt it was salty enough with the butter and the bouillon.
- Let stand approximately 10 to 20 minutes. The longer you let it stand before eating, the more the macaroni softens up.
Have you made goulash before? Or a similar recipe by another name? Would love to hear from you, leave a comment:) Thanks! Di