I have been making a version of Rachael Ray’s goulash for years. It’s quick, tasty, and Paco and I both love it. I usually use ground turkey, but I’ve used ground chicken and ground beef, and all versions are delicious. I usually lower the meat to vegetable ratio, but the great thing about this recipe is that you can modify it any way that you’d like.

Turkey and Mushroom Goulash
(Adapted from Rachael Ray)

3/4 lb ground turkey
1 T olive oil
1 red bell pepper, diced
1/2 onion, diced
3 cloves garlic, minced
1/2 lb crimini mushrooms, sliced
2 tsp smoked paprika
kosher salt
black pepper
6 oz tomato sauce
6 oz water
1/3 c reduced fat sour cream
2 T chives, finely chopped
1/2 lb macaroni, cooked according to package directions

Heat the olive oil in a large skillet over medium heat. Add the ground turkey, and cook until browned. Season with salt. Add the bell pepper, onions, mushrooms, and garlic, then continue to cook for five minutes. Season with salt, pepper, and smoked paprika.

Add the tomato sauce and water, stir, and bring to a simmer. Simmer for 5-10 minutes, taste, and adjust seasoning.

Turn off the heat, stir in sour cream, and garnish with chives. Add the prepared macaroni and toss to coat with sauce.