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.
