Easy Goulash with Turkey and Egg Noodles
Quick and easy take on American Goulash. Lean ground turkey, egg noodles, and pantry staples all combine in a stovetop dish that is on the table in about 30 minutes.
Servings: 6
Calories: 258kcal
Equipment
Ingredients
- 16 ounces turkey ground
- 6 ounces egg noodles
- 14 ounces tomatoes petite diced
- 1/2 cup onion finely chopped
- 1/3 cup bell pepper finely chopped
- 1 tbsp garlic minced
- 2 tbsp olive oil separated
- 1 1/2 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp basil
- 1 tbsp green onion finely chopped
- 2 tbsp Parmesan Cheese shaved
Instructions
- Fill a large stock pot with water and cook egg noodles according to the package directions.
- While noodles are cooking, chop onion and green.
- Add one table spoon olive oil to frying pan and heat over medium-high heat.
- Blot the ground turkey with a paper towel to absorb moisture. Add turkey to the heated frying pan and spread into a flat layer. Add Worcestershire sauce. Sprinkle paprika, and basil over turkey. Cook 3-4 minutes until the turkey starts to brown.
- Turn turkey once and allow to brown for 2-3 minutes. Stir turkey and break up large pieces with spatula.
- When turkey is no longer pink, Remove from frying pan.
- Add second tablespoon of olive oil to the frying pan. Adjust temperature to medium heat. Add onion and green pepper. Stir and cook until onions start to brown. Add garlic and stir.
- Return cooked turkey to the frying pan. Stir to combine with onion mixture,
- Add can of tomatoes. Stir to combine.
- Add drained egg noodles. Stir to mix.
- Add up to a cup and a half of water from the cooked pasta water if needed.
- Serve with garnish of shaved parmesan cheese and sliced green onion.
Notes
Serving size = 1 1/2 cups.
Nutrition
Calories: 258kcal | Carbohydrates: 26g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 139mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 2mg