Tukey Goulash (Rachel Ray)

I made this last week thinking it had everything that both of the kids love: pasta, ground meat and not a ton of sauce. I was right for the most part. Jacob definitely loved it and ate a large serving at dinner and in his lunch the next day. Lucas wasn't as big of a fan, and I am guessing it was the taste of the roasted red pepper that he didn't like. This could easily be left out or substituted with tomato. I made the recipe almost as it was written originally by Rachel Ray, except I used ground white meat turkey instead of the beef/pork/veal combination that was called for. I also used chicken broth instead of beef to lighten it up further.



Turkey Goulash (adapted from Rachel Ray)


Timing - about 30 minutes


Ingredients
Salt
1 pound short pasta, such as macaroni, ziti rigate or gemelli
1/2 tablespoon extra-virgin olive oil
2 slices lean bacon, chopped
1 pound ground turkey

2 garlic cloves, finely chopped
1 small onion, finely chopped
2 teaspoons smoked sweet paprika
Freshly ground pepper
3 large jarred roasted red peppers, drained
3 tablespoons tomato paste
2 cups chicken broth
1/2 cup sour cream
Flat-leaf parsley, finely chopped (a generous handful)
Fresh dill, chopped (a generous handful)


How to Make

Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then move the bacon to the side of the pan and add the ground meat, crumbling it. Brown the meat for 3 to 4 minutes, then add the garlic and onion. Season with the paprika and salt and pepper to taste. Cook until the onion is softened, about 5 minutes.

In a food processor, puree the peppers until smooth and stir into the meat. Add the tomato paste and cook for 2 to 3 minutes, then stir in the chicken broth and simmer for a couple of minutes. Stir in the sour cream and cooked pasta. Top with the parsley and dill.

Serves 4-6