Here is a delicious goulash dish from Budget Bytes that I adapted a bit by subbing turkey for beef and adding a bit of worcestershire for more dimension to the turkey. I picked out this recipe because the list of ingredients looked pretty good to me and the red pepper definitely adds some heat, which I like. Jason argues that goulash is supposed to have paprika, but I am not a big fan of paprika so I didn’t miss it. I might try a version with paprika next time for comparison’s sake.
The recipe does call for red wine, which works for me because we are red wine drinkers so I just had some with my meal. If you don’t want to buy a whole bottle of red wine, sometimes you can buy the mini bottles – whatever you can find works fine, it doesn’t have to be expensive. If you really aren’t into the idea of red wine though, you can sub the wine for 1/2 cup 100% grape or cranberry juice plus 1/2 tablespoon of red wine or balsalmic vinegar. I have not tried this, however.
A note about the red pepper – I like a little extra spice in some of my dishes (not crazy spicy but noticable heat), so I added a whole teaspoon of red pepper flakes instead of the original 1/2 teaspoon. I was thinking its a huge portion so it should be fine, but I have to say, it was spicier than I anticipated. Jason approved but I think next time I will go for the suggested 1/2 teaspoon. I think the fact that there was wine and no dairy element amplified the intensity of the red pepper.
Spicy Turkey Goulash
|Prep time||10 minutes|
|Cook time||40 minutes|
|Total time||50 minutes|
- 1lb ground turkey
- 2 tablespoons worcestershire
- 1 Medium chopped onion
- 4 cloves minced garlic
- 1 Large chopped bell pepper
- 1/2 cup red wine
- 2 tablespoons soy sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 - 1 teaspoon red pepper flakes (depending on how spicy you like it)
- 2 cups elbow macaroni
|1.||Season turkey burger with a little salt and pepper, as well as the worcestershire sauce. Brown the turkey in a large pot and drain grease.|
|2.||Add onion and garlic and cook for about 2 minutes. Add the bell pepper and cook another 2-3 minutes.|
|3.||Add the wine, stir well so that the wine deglazes any bits sticking to the bottom.|
|4.||Add soy sauce, diced tomatoes, tomato sauce, oregano, basil and red pepper flakes. Stir to combine then stir in half a cup of water.|
|5.||Reduce heat to medium low, cover and set a timer for half an hour.|
|6.||When about 10 minutes of cooking time are left, add the dry macaroni. Check the macaroni after time is up and continue cooking until it reaches your desired level of doneness (it will take a bit longer than it does when boiling)|