Question: Have you had goulash before? What were the main ingredients? Did you like it? Where did you have it?
Lots of questions I have about goulash! What can I say…goulash is a mystery to me.
Firstly, I had never even heard of goulash before moving to Tulsa. Never. Apparently Chicagoans aren’t Gulashians, I don’t know! In Tulsa, a Goulash-eating region, no one makes goulash the same! When I interview patients on their intake and I get various ingredient lists for goulash. The Tulsan goulash tends to have 3 staple ingredients, however: elbow macaroni, tomatoes, and ground beef.
I’m not going to lie, this mixture sounded far from tickling my fancy. Goulash didn’t sound bad necessarily…just kinda blah. So when I came across a recipe for turkey goulash off a blog who’s recipes never fail me, I gave it a go! And mmm mmm mmmm!
Turkey Goulash — Adapted from Fake Ginger
adapted from Paula Deen
1 teaspoon olive oil
1 pound ground turkey breast
1 onion, diced
2 garlic cloves, minced
2 cups water
1 (15-ounce) can (low-sodium) tomato sauce
1 (15-ounce) can (low-sodium) diced tomatoes
1 1/2 teaspoons Italian seasoning
1 tablespoon low-sodium soy sauce
1 bay leaf
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups whole wheat elbow macaroni or small shells
Heat olive oil in a Dutch oven over medium high heat. Saute turkey, onion, and garlic until turkey is cooked through and onion is soft. Add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, bay leaf, black pepper, and salt. Bring to a boil. Lower heat, cover, and allow to simmer for about 10 minutes. Add pasta, stir well, cover & let cook for 20 minutes or until pasta is al dente. Remove bay leaf before serving.
Yield: 7 servings
Nutrition Information (per serving): 241 calories; 2.7 g. fat; 40 mg. cholesterol; 655 mg. sodium*; 33 g. carbohydrate; 5.2 g. fiber; 22.6 g. protein
*I usually have low-sodium tomato sauce and diced tomatoes on hand. The sodium content would be under 500 mg with those substitutions.
If you consult the all mighty Google.com on goulash, you’ll come across these renditions of “goulash”:
- a rich meat stew highly seasoned with paprika
- a dish originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder
- a stew of beef or veal and vegetables, flavoured with paprika
- a Hungarian style stew usually made with paprika, often served with or over buttered noodles
- a beef stew or soup of hungarian origin made with paprika and onions
While this version of goulash fits neither Google.com’s description or my patient’s to a tee, it sure was easy, quick, healthy, and delicious!
On a personal note, I have SURVIVED my first week of 4-10’s! I will say, a 10:15pm hockey game last night was tough, though! I was whipped by yesterday afternoon. Being able to “post-up” (as my brother says) and relax today more than makes up for the 10-hour days, however!! 😀
Random Question: Is anyone planning to attend the BlogHer Conference in San Francisco October 8-9th?
I want to try to make it and would love to meet some “familiar” faces! 🙂
TGIF…have a great weekend, everyone! Thanks for reading!!