Ingredients
- 1/2 pound ground turkey sausage
- 1/2 cup of finely chopped onion
- 1/2 pound ground turkey
- 1 15 oz. can tomato sauce (I used the type with Italian spices in it.)
- 2 teaspoons soy sauce
- 1 beef bouillon cube
- 1 14.5 oz. can diced tomatoes
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup of finely chopped red bell pepper
- 1/2 teaspoon black pepper
- 1 cup uncooked macaroni
- 2 tablespoons butter
- 1 tablespoon minced garlic. I used the jarred type
Instructions
- 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.