My mother-in-law Kim is this amazing, naturally talented cook. She has a slew of simple weeknight recipes up her sleeve, and while she couldn’t give you a “recipe” for most of them, she did train my husband on how to make a few of her dishes. And then, he showed me how.
Her goulash is the one we make the most. Now, for you goulash purists, this is not a traditional dish. It was designed to accommodate three, very picky, little boys.
Since learning how to make it, I’ve tweaked the recipe a little each time to make it my own. Give it a try, and I think you’ll agree there’s something very comforting about this bowl of noodles.
3 big servings
8 oz. tomato sauce, no salt added if possible
1/2 lb. ground turkey
1 tbsp. tomato paste
1 tbsp. red wine vinegar
1 tsp. Worcestershire sauce
2 tbsp. grated parmesan
1 c. macaroni (You can use whole wheat if you’d like. I do sometimes, but it depends on my mood.)
Bring a pot of water to boil, and add a pinch of salt. Then, add the macaroni. Cook the macaroni until al dente. Drain and set aside.
While preparing the macaroni, spray a skillet with non-stick spray. Then, add the ground turkey to a skillet over medium-high heat. Season with a pinch of salt and the garlic pepper. Stir occasionally, allowing the turkey to brown. When the turkey has cooked through, add the red wine vinegar to the pan. Let it bubble up, and when it is almost gone, add the tomato paste. Stir to combine. Pour in the tomato and Worcestershire sauce. Add salt and garlic pepper to taste. When the noodles are ready, toss them with sauce. Sprinkle grated parmesan cheese over the dish and serve. I like to eat mine in a big bowl on the couch.