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:

Goulash image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

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.