Best Great Goulash Ground Turkey Paprikash And Macaroni Recipes

Ground Turkey Paprikash and Macaroni image

Provided by Charlotte J

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb elbow macaroni
salt
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/3 lbs ground lean white turkey meat
2 -3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
black pepper
1 cup chicken stock
1 cup sour cream
2 tablespoons flat leaf parsley, chopped
2 tablespoons dill, chopped

Steps:

Ground Turkey Paprikash-Goulash with Macaroni image

Yield 4 servings

Number Of Ingredients 16

1/2 pound rigate (ribbed elbow macaroni)
Salt
1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
1 tablespoon butter
2 1/2 pounds ground lean white-meat turkey
4 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 tablespoons sweet paprika (2 palmfuls)
2 teaspoons ground cumin (2/3 palmful)
2 teaspoons dried marjoram (2/3 palmful)
2 teaspoons freshly ground black pepper (2/3 palmful)
2 cups chicken stock or broth
1 cup sour cream
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley (a generous handful)

Steps:

Bring a pot of water to a boil for the pasta. When it comes to a boil, add the pasta and salt to season the cooking water. Cook the pasta for 6 minutes, al dente.
While the water comes to a boil and the pasta cooks, heat a deep skillet over medium-high heat. Add the EVOO, then butter, then ground meat. Break up the meat and crumble, 2 to 3 minutes. Add the garlic, onion, bell pepper, and seasonings to the turkey. Cook for 5 or 6 minutes, then add the chicken stock and sour cream. Bring to a bubble and reduce heat to low. Add the cooked pasta and stir. Let the pasta absorb some sauce, a minute or so. Adjust the seasonings and serve. Garnish with chopped parsley.

Great Goulash: Ground Turkey Paprikash and Macaroni image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill

Steps:

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.