This goulash has been a weekly staple in my home (and my ma’s) for years, especially after lightening the recipe I grew up with by using ground turkey instead of ground beef. My addition of the adobo seasoning adds a nice unique flavor that still allows the simplicity of the dish to shine. Many people like chopped bell peppers in their goulash and you should feel free to include them if you do too (just add at the time you cook your onions). Like any good recipe, I am merely providing you with a blueprint and you should feel free to customize accordingly.
This is also an very forgiving dish. Only have 1/2 pound of a pasta or 1-14 ounce can of tomatoes? Or you have ground chicken instead of turkey? No problem, use what you have, it will still be delish!
Our tradition has come to dictate that canned green beans (no salt added, of course) are the must-serve side with this dish in our house. Oh, a little Louisiana Red Dot hot sauce and/or a sprinkle of shredded cheese on the goulash never hurts either.
1 pound ground turkey, I prefer 93% lean from Jennie-O
1 pound pasta, farfalle is a favorite in our house, but macaroni is most traditional
1 28-ounce can of diced tomatoes, low- or no-salt if available
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Goya Adobo seasoning with pepper
1 tablespoon olive oil
Salt and pepper
- I like to start the water boiling first, as it will usually all come together near the same time this way. Make sure to use a pan large enough to hold enough water and the pasta. Cook the pasta according to the package directions.
- Meanwhile, cook the onions with the oil and pinches of salt and pepper, over medium heat for 5-10 minutes, until onions begin to soften and turn translucent.
- Push onions to the edges of the pan, raise heat to medium-high, and add ground turkey and Adobo seasoning.
- Break up the turkey and cook until no longer pink.
- Add garlic and cook another minute.
- Add tomatoes and stir. Depending on the brand of tomatoes, you may need to add a little water. About 1/4 cup is probably enough, I like to use the package the tomatoes came in to swish out the extra sauce that clings to the can/box interior.
- Let simmer until the pasta is ready. It’s good to taste the sauce at the stage to see if extra salt and pepper is desired.
- Once pasta is al dente, drain it and add to the sauce. Combine and let simmer another 5 minutes so the flavors can get to mingling.