Friday Night Goulash
As a kid, when I would spend Friday night’s with my Dad, we usually enjoyed Hamburger Helper and cornbread for dinner. So guess what?! I took the liberty to make a low salt (low sodium) version of this classic goulash using what I had on hand (not a single box; even the pasta came in a bag).
1 tbsp. olive oil
1/4 small onion, diced
1/4 bell pepper, diced
1 lb ground turkey (or beef)
1 tsp. sea salt
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup tomato paste
2 cups macaroni noodles
1 1/2 cup water
shredded cheese (optional)
Heat olive oil in skillet until fragrant over medium heat.
Saute onions and bell peppers for five (5) minutes.
Add ground turkey (or beef, if that’s your option) to skillet to brown. Once the meat starts to brown, sprinkle sea salt, ground cumin, garlic powder and onion powder over top of the meat. Continue cooking until meat is fully browned. (If using beef, you may want to drain the grease. Turkey, usually, does not produce a lot of grease when cooking.)
Add water, macaroni noodles and tomato paste to mixture. Stirring until mixed well. Bring mixture to boil. Then, cover and reduce the heat to allow the water to cook the noodles for 12-15 minutes. Stirring occasionally to prevent sticking.
Once noodles are tender, allow the mixture to simmer to thicken.
Before serving, sprinkle with cheese… if your heart desires.
I enjoy goulash with a cornbread muffin, or two! It’s one of the few times I eat cornbread.