Pumpkin Turkey Ghoulash With Caraway Noodles Recipes

PUMPKIN-TURKEY "GHOULASH" WITH CARAWAY NOODLES

Steps:

• Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
• Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI

Steps:

• Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
• While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

HALLOWEEN GROUND MEAT GHOUL-ASH

Steps:

• Char the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel the peppers and chop.
• Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper. Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste and stir 1 minute. Add the roasted peppers, stock and tomato sauce. Simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently.
• To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water and drain. Then return the pasta to the hot pot. Add the butter, parsley and some salt. Toss to combine and melt the butter. Add some starchy water if the noodles begin to stick together.
• Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.

TURKEY GOULASH

Steps:

• In a large skillet over medium heat, cook the turkey until browned.
• Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.

REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)

Steps:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

GROUND TURKEY GOULASH

Steps:

• Cook turkey in olive oil until no longer pink. Add onion and celery, cook until onion is soft. Add green pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
• While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally. Sprinkle with parmesan cheese if desired.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.