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. I 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 sausage
- 1/2 cup of finely chopped onion
- 1/2 pound ground turkey
- 1 15 oz. can tomato sauce (I used the type with Italian spices in it.)
- 2 teaspoons soy sauce
- 1 beef bouillon cube
- 1 14.5 oz. can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup of finely chopped red bell pepper
- 1/2 teaspoon black pepper
- 1 cup uncooked macaroni
- 2 tablespoons butter
- 1 tablespoon minced garlic. I used the jarred type
- Using a large seasoned casted iron pan over medium heat, brown the two ground turkey together while stirring and breaking up the meat. Add the stock cube while browning the meat.
- Add the onion and bell pepper and sauté together until the vegetables are soft.
- Add the rest of the ingredients, except the macaroni. Reduce heat and simmer for 20 minutes.
- Add the uncooked macaroni, cover, and simmer for another 20 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 fully cooked, add the butter. I used salted butter. I did not add salt to the dish because I felt it was salty enough with butter and stock.
- Let stand for about 10 to 20 minutes. The longer you let it stand before eating, the softer the macaroni will be.