I’ll admit it—I had never made goulash before trying this recipe. Sure, I’d eaten plenty of it and cooked my fair share of Hamburger Helper (which this dish definitely resembles), but for some reason, goulash never made it into my kitchen. That changed one busy evening when I decided to give it a go, and now I can confidently say: anyone can make this. It’s simple, comforting, and downright addictive—I kept sneaking bites straight from the pot while photographing it!

This version uses ground turkey instead of beef, with a few spice tweaks and a touch of red pepper flakes for warmth. It’s hearty, budget-friendly, and makes fantastic leftovers.

Goulash Recipe

Ingredients

Instructions

1. Brown the Meat

• In a large cast iron skillet over medium heat, cook both ground turkey meats together, breaking them up as they brown.
• Add the bouillon cube while cooking.

2. Sauté Vegetables

• Stir in onion and bell pepper. Cook until softened.

3. Build the Base

• Add tomato sauce, soy sauce, diced tomatoes, red pepper flakes, oregano, basil, and black pepper.
• Reduce heat and simmer for 20 minutes.

4. Add Pasta

• Stir in uncooked macaroni. Cover and simmer another 20 minutes, adding a splash of water or tomato sauce if needed to ensure there’s enough liquid for the pasta to cook.

5. Finish

• Stir in butter once pasta is tender.
• Let stand 10–20 minutes before serving—the longer it rests, the softer the macaroni becomes.

Notes

• Ground turkey keeps it lighter but still flavorful.
• Adjust spice levels with more or less red pepper flakes.
• Leftovers reheat beautifully for easy lunches.