Turkey Goulash

Ingredient notes

• Ground turkey – I love using lean ground turkey for this recipe because it stays moist and flavorful. Ground turkey is a great, lighter alternative to beef, but you could easily swap it with ground beef or ground chicken if you prefer.
• Elbow macaroni – Classic choice for goulash! The small pasta shapes catch all that delicious sauce in every bite. You can substitute with other small pasta like shells, rotini, or penne; just adjust cooking time according to the package directions.
• Olive oil – A good quality extra virgin olive oil is my go-to for sautéing. It adds a subtle fruity flavor and helps the turkey brown beautifully. If you don’t have olive oil, avocado oil or vegetable oil will work just fine.
• Onion – Yellow or white onions work best here, providing a sweet, savory base flavor that builds the foundation of the sauce. Dice them evenly so they cook at the same rate. You could also use a sweet onion like Vidalia for a milder taste.
• Red bell pepper – Adds a pop of color, sweetness, and subtle crunch. Red bell peppers are sweeter than green ones, but you could use any color you have on hand. Feel free to swap with diced zucchini, mushrooms, or carrots for variety.
• Chicken broth – Provides the liquid base for the sauce and adds a savory depth of flavor. I recommend using low-sodium broth so you can control the salt level. Beef broth works wonderfully as a substitute, giving the sauce a richer, more robust flavor. Vegetable broth is a great vegetarian option too.
• Salt and pepper – To season and taste. 
• Garlic – Fresh garlic is a must! It provides that aromatic, pungent kick that infuses the entire dish. Mince it finely so it distributes evenly throughout the sauce.
• Crushed tomatoes and petite diced tomatoes – This combo gives the sauce both a smooth, rich base and a chunky texture. The petite diced tomatoes add lovely pops of tomato flavor throughout. If you only have one or the other, use what you’ve got!
• Worcestershire sauce – This is the secret flavor booster! It adds savory, umami depth that makes the sauce taste like it’s been simmering for hours. Don’t skip it!
• Italian seasoning – A convenient blend of herbs (typically oregano, basil, rosemary, and thyme) that brings all the Mediterranean flavors together. Feel free to use individual dried herbs if that’s what you have on hand.
• Cheddar cheese – Melty, sharp, and delicious! The cheese melts into the hot goulash, creating a creamy, cheesy finish. Try a sharp or medium cheddar for the best flavor, or experiment with Monterey Jack, Colby, or even mozzarella.

How to make it

Step 1

Cook the pasta + brown the turkey

• Boil salted water and cook the pasta until al dente. Drain and set aside while you prepare the sauce. (Don’t rinse it! You want the starches to help the sauce cling to the pasta!).
• While the pasta cooks, heat a large, deep skillet over medium-high heat with olive oil.
• Add the ground turkey, season with a pinch of salt and pepper, and cook for 4-5 minutes, breaking it up with a wooden spoon as it browns.

Step 2

Make the sauce

• Stir in the onion, pepper, and garlic. Cook for about 5 minutes until the vegetables have softened and become fragrant.
• Add the Worcestershire sauce, Italian seasoning, salt, and black pepper, stirring to combine and let those flavors bloom.
• Pour in the chicken broth, crushed tomatoes, and undrained petite diced tomatoes. Bring the mixture to a gentle bubble, then reduce the heat to low and let it simmer for a few minutes to meld the flavors.

Step 3

Combine and serve

• Add the cooked pasta to the skillet and stir well to coat. Let it cook for a minute or two so the pasta can absorb some of the sauce’s flavor.
• Stir in the shredded cheddar cheese until it’s melted and creamy throughout. Give it a taste and adjust the seasoning with additional salt and pepper if needed.
• Ladle the goulash into bowls and top with extra cheese, fresh parsley, or a sprinkle of red pepper flakes if you like a little heat. Serve hot!

Tips and tricks

• Season the pasta water well! Salting your pasta water generously (about 1-2 tablespoons of salt) is the only chance to season the pasta from the inside out. Don’t skip this step!
• Don’t overcrowd the pan when browning the turkey. If your pan seems too full, the meat will steam instead of brown. Give it space to get that nice caramelized color.
• Use a deep skillet or Dutch oven for best results. You’ll need room to hold all the ingredients and stir everything together comfortably.
• Let the sauce simmer for a few extra minutes if you have time. Even 5-10 minutes of gentle simmering helps the flavors meld beautifully.
• Customize the veggies! This is a great way to use up produce. Add mushrooms, zucchini, or carrots; just dice them small and cook them along with the onions and peppers.
• Make it ahead. This goulash tastes even better the next day as the flavors continue to develop. It’s the ultimate make-ahead meal.

Serving suggestions

This turkey goulash is a complete meal on its own, but it pairs wonderfully with:

• Vegetarian Kale Salad
• Tomato Cucumber Salad
• Roasted Broccoli
• Roasted Sweet Potatoes
• Cherry Tomato Salad

Storing

• Store any leftover goulash in an airtight container in the refrigerator for up to 4 days. The flavors only get better as it sits!
• To reheat, warm it gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. You can also microwave individual portions in 30-second bursts, stirring in between.
• To freeze, let the goulash cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Did you make this turkey goulash?

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