American Style Goulash

117

Last week, we were eating something, I can’t remember what, but the husband asked me what it was. “Is it goulash?” I kind of laughed a little. No, no it wasn’t goulash. It didn’t even really resemble anything I thought goulash was like. So I made note to add goulash to the next week’s menu. Goulash is basically a stew with meat, noodles, and veggies. That’s it. Nothing fancy there. It originated in Hungary and I hesitate to call my version traditional by any means because it is lacking in paprika, isn’t quite as stew-y as Hungarian versions, and I didn’t use pork or beef. American goulash is basically just a stew mess of different leftovers. I didn’t use leftovers but I definitely think this goulash is closer to American than Hungarian.

114

Ground Turkey Goulash

Ingredients

    • 20 oz ground turkey
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 red bell peppers, chopped
    • 8 ounce sliced mushrooms
    • 2 15-ounce cans diced tomatoes, cut up, with liquid
    • 2 garlic cloves, pressed
    • 2 cups dry pasta
    • 1 teaspoon italian seasoning
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • ½ teaspoon garlic powder

Directions

  1. Cook turkey in olive oil until no longer pink. Add onion, cook until onion is soft. Add bell pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
  2. While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally.
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