first goulash

goulashWhat a freakin’ crazy time of year this is! Between shopping, wrapping, working, cleaning, and trying to eat something other than take out, I decided I wanted to try something different that wasn’t super heavy (holiday treats are making me jiggle) and something that would leave good leftovers. Believe it or not, the answer I found was Goulash! I barely knew what Goulash was but I found a simple recipe from Rachel Ray (I like her recipes but almost always have to twerk a lot of it). It turned out pretty good – it’s certainly glorified hamburger helper, but it only took 30 minutes to make and the leftovers were better than the original, so I’ll call this a win. This is about a double batch, can certainly cut in half.

Ingredients:
1 lb elbow macaroni
salt
1 tbs olive oil
1 tbs butter
2 packages ground turkey (approx 2 lbs)
5 garlic cloves chopped
1 large chopped vidalia onion
1 chopped red bell pepper
1 chopped green pepper
2 tbs sweet paprika (we didn’t have this so used regular smoked paprika)
1 1/2 tbs cumin
2 tsp dried majoram
black pepper
2 cups chicken stock
2 cups sour cream
2 tbs chopped parsley
2 tbs chopped dill

Start to boil pot of water for the macaroni, toss pasta in when boiling, takes about 9-10 minutes until al dente. Brown onions and ground turkey together in the butter and olive oil. Once brown, add seasonings, peppers and garlic. Cook for 5-6 minutes with the lid on to get the peppers slightly tender. Add sour cream and chicken stock. Bring to a boil, then turn down to simmer for 2 minutes or so. Add in cooked and drained noodles. Let sit for a few minutes for the pasta to soak up some of the liquid. Definitely taste here (I added a lot of salt and cumin). Serve topped with fresh parsley and dill. It’s more of a stew the first night – the pasta soaked up all the liquid when I had it the next day for leftovers and I liked it even better.
Here is the original recipe from Rachel Ray.

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