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Classic Turkey Goulash Recipe
Classic Turkey Goulash is a cozy one pot American comfort food made with ground turkey, elbow macaroni, and a rich tomato based sauce, seasoned with paprika, garlic, and Italian style herbs for an easy weeknight dinner. It tastes like a lighter twist on old fashioned beef goulash: still hearty and saucy, but with lean turkey so you can happily go back for seconds.
Introduction
Think of this Classic Turkey Goulash as a hug in a bowl: tender pasta, crumbled turkey, and a savory tomato sauce all simmered together until everything tastes like it has been cooking all day, even though it comes together in about 30 minutes. The noodles soak up the sauce, the turkey becomes ultra tender, and every bite has that nostalgic “mom’s kitchen” flavor that feels just right on a chilly evening.
Instead of heavy beef, this version uses ground turkey to keep things a little lighter while still delivering that classic American goulash vibe with tomatoes, paprika, garlic, and a touch of Italian seasoning. It is the kind of weeknight dinner that makes the house smell incredible and quietly uses pantry staples you probably already have.
If you love easy comfort food recipes with pasta, or you are always on the lookout for a new ground turkey dinner idea, this classic turkey goulash recipe deserves a spot in your regular rotation. Kids love it, adults happily devour it, and it reheats like a dream for lunches the next day. Let’s get started on this cozy one pot favorite.
Why You’ll Love This Recipe
- One pot, low stress cooking: Everything cooks in a single pot or Dutch oven, from browning the turkey to simmering the pasta in the sauce, which means minimal dishes and maximum payoff on a busy night.
- Lighter but still comforting: Using ground turkey instead of beef keeps the dish leaner while still giving you that classic, saucy, American goulash comfort food feeling.
- Family friendly flavor: Tomato, garlic, mild paprika, and a gentle Italian seasoning blend create a crowd pleasing flavor profile that is cozy but not spicy, perfect for kids and picky eaters.
- Pantry staple hero: Ground turkey, canned tomato sauce, diced tomatoes, broth, and elbow macaroni are easy to keep stocked, so this becomes a reliable “there’s nothing for dinner” rescue recipe.
- Great for meal prep: The flavors deepen as it sits, and it reheats beautifully, so it is an ideal make ahead or lunch box option when you need a high protein, filling meal ready to go.
- Customizable base: You can sneak in extra vegetables, adjust the seasoning, or make it cheesy on top, turning it into your personal signature turkey goulash over time.
Ingredients
Here is a classic ingredient lineup for a generous pot of turkey goulash serving about 4 to 6 people, inspired by typical American turkey goulash recipes.
Step by Step Instructions
Brown the turkey and aromatics
- Warm the pot
- Heat a large, heavy bottomed pot or Dutch oven over medium high heat and add the olive oil. Once the oil shimmers, add the diced onion and bell pepper, then cook until softened, about 3 to 4 minutes, stirring often.
- This step builds a flavorful base and gives the vegetables a chance to sweeten slightly before the liquids go in.
- Add the ground turkey
- Crumble the ground turkey into the pot, season with a generous pinch of salt and black pepper, and cook, breaking it up with a spoon, until it is no longer pink and lightly browned in spots.
- Keep the pieces small so they cling nicely to the pasta later and absorb the sauce. If there is excess liquid, cook a minute longer to evaporate.
- Bloom the garlic and spices
Build the sauce
- Add tomatoes and broth
- Pour in the tomato sauce, diced tomatoes with their juices, the broth, and Worcestershire or soy sauce, plus sugar if your tomatoes are very sharp.
- Stir well, scraping any browned bits off the bottom of the pot. Bring the mixture up to a gentle simmer; the sauce should look loose at this stage because the pasta will absorb a lot of liquid.
- Taste and adjust seasoning
Cook the pasta right in the pot
- Stir in the pasta
- Add the elbow macaroni to the simmering sauce, stirring well so the pasta is evenly distributed and covered in liquid.
- Bring back to a gentle simmer, then reduce heat to low, cover, and cook for about 10 to 15 minutes, stirring occasionally, until the pasta is tender but not mushy. Add a splash more broth if the pot looks too dry before the noodles are done.
- Finish and rest
- Once the pasta is cooked and the sauce has thickened to a nice, saucy consistency, turn off the heat and let the goulash sit, covered, for 3 to 5 minutes so it can thicken slightly as it cools.
- If using cheese, you can stir in shredded cheddar until melted, or sprinkle it on top, cover, and let it melt into a gooey layer. Garnish with fresh parsley before serving.
Tips for Success
- Use enough liquid for the pasta: Since the macaroni cooks directly in the sauce, make sure there is enough broth and tomato mixture to fully hydrate it; add more broth in small splashes if it looks too thick before the noodles are tender.
- Season in layers: Lightly salt the turkey as it browns and then season the sauce, rather than adding all the salt at the end, for deeper, balanced flavor throughout the dish.
- Do not overcook the pasta: Turn off the heat as soon as the macaroni is al dente, because it will continue to soften as it sits in the hot sauce.
- Let it rest before serving: A short rest after cooking helps the sauce cling to the pasta and thicken into that classic, spoonable goulash texture rather than being too soupy.
- Adjust richness with cheese: For a lighter feel, skip the cheese or add just a sprinkle; for true comfort food vibes, fold in a full cup or more of shredded cheddar at the end.
- Make it a true weeknight dinner idea: Pre chop the onion and pepper in the morning and stash them in the fridge so you can go from pan to table even faster on busy nights.
Variations & Substitutions
- Extra veggie turkey goulash: Stir in diced zucchini, mushrooms, or carrots along with the onion and pepper to boost the veggie content and add color and texture.
- Spicy turkey goulash: Add red pepper flakes or a pinch of cayenne with the paprika for gentle heat, or top individual bowls with hot sauce for spice lovers at the table.
- Gluten free option: Swap the regular macaroni for your favorite gluten free pasta and monitor closely, as some gluten free shapes cook faster and absorb liquid differently.
- Ultra lean version: Use 99% lean turkey and low sodium broth, and skip the cheese, for a lighter, high protein base that still tastes like classic American goulash.
What to Serve With It
- Garlic bread or crusty rolls: Perfect for soaking up any extra sauce and rounding out the meal in true comfort food fashion.
- Simple green salad: A bowl of crisp lettuce with a tangy vinaigrette cuts through the richness and keeps dinner feeling fresh.
- Steamed or roasted veggies: Broccoli, green beans, or a medley of roasted vegetables add color and extra nutrition with almost no extra effort.
- Light dessert: Finish with something simple like fresh fruit, a yogurt parfait, or a small slice of pound cake to keep the whole meal balanced but satisfying.
Storage & Reheating
- Refrigeration: Cool the turkey goulash completely, then transfer to an airtight container and refrigerate for 3 to 4 days. The flavors actually deepen as it sits, making leftovers especially tasty.
- Freezing: For best texture, freeze in individual portions in freezer safe containers for up to 2 to 3 months. The pasta will be softer after thawing but still delicious for easy lunches.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened too much. Stir occasionally until hot all the way through so the pasta heats evenly without drying out.
Nutrition Facts (Approximate per serving)
For a pot that serves 6, using 1¼ pounds of ground turkey, no cheese, and standard elbow macaroni:
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~360 |
| Protein | ~27 g |
| Carbs | ~38 g |
| Fat | ~10 g |
| Fiber | ~4 g |
| Sugar | ~7 g (from tomatoes) |
| Sodium | Variable; around ~600 mg with salted broth and seasoning |
This classic turkey goulash recipe is relatively high in protein and moderate in fat, making it a satisfying yet lighter alternative to beef based goulash, especially if you use lean turkey and skip the cheese. Pair it with vegetables and a salad for a well balanced meal that still absolutely qualifies as comfort food.
Common Mistakes to Avoid
- Using too little liquid for the pasta: The macaroni needs enough broth and tomato sauce to cook properly; if the pot looks dry, add more broth before the pasta is fully tender.
- Not stirring while the pasta cooks: If you do not stir occasionally, noodles can stick to the bottom of the pot and cook unevenly.
- Skipping the spice bloom step: Adding paprika and garlic without briefly toasting in the fat can leave the flavors muted instead of deep and aromatic.
- Overcooking the turkey at the start: Browning is good, but cooking it to dryness before adding sauce can make the final texture less tender. Stop once it is just cooked through.
FAQ
Can I make turkey goulash ahead of time?
Yes. Turkey goulash reheats very well and often tastes even better the next day, so it is an excellent make ahead dinner or meal prep option. Store in the fridge and reheat gently with a splash of broth or water.
Can I use whole wheat pasta?
You can swap in whole wheat macaroni; just note it may take a minute or two longer to cook and can absorb slightly more liquid, so keep an eye on the pot and add extra broth if needed.
How can I make this extra cheesy?
Stir in 1 to 1½ cups of shredded cheddar at the very end off the heat, or sprinkle it on top, cover the pot, and let it melt into a cheesy blanket before serving.
Can I use leftover cooked pasta instead of cooking it in the pot?
Yes. Simmer the sauce without the pasta until flavorful and slightly thickened, then stir in cooked pasta and heat through. The texture will be a bit different and slightly less starchy thick, but still delicious.
What can I substitute for Worcestershire or soy sauce?
You can use tamari, coconut aminos, or a little extra salt plus a splash of broth. Worcestershire or soy provides depth and umami, but the dish will still work without them.
Is this turkey goulash spicy?
As written, it is mild and family friendly, using sweet paprika and no chili heat. Add crushed red pepper flakes if you prefer a bit of kick.
Try this Classic Turkey Goulash Recipe the next time you crave a simple, cozy, one pot dinner that feels nostalgic but a little lighter. If you loved this, you might also enjoy a classic Creamy Chicken Pillows for more old fashioned comfort food inspiration.
Classic Turkey Goulash Recipe
Experience the heartwarming flavors of traditional Hungarian turkey goulash with this easy and comforting recipe. This homemade turkey goulash slow cooker is infused with the rich flavors of paprika, tender turkey, and hearty vegetables, making it a perfect choice for cozy nights.
Ingredients
- 1 lb ground turkey
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp paprika
- 1 tsp smoked paprika
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup tomato sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot, cook the ground turkey over medium heat until browned.
- Add the chopped onion, diced bell peppers, and minced garlic. Cook until vegetables are softened.
- Stir in the sliced mushrooms, paprika, smoked paprika, diced tomatoes, chicken broth, and tomato sauce. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 45 minutes to 1 hour, stirring occasionally.
- Adjust seasoning if needed. Serve the turkey goulash hot, garnished with chopped fresh parsley.
- Enjoy the comforting flavors of this classic turkey goulash with your loved ones!
