Dairy-Free Turkey Goulash
Dive into the comforting flavors of this Dairy-Free Turkey Goulash, a deliciously hearty one-pot meal that’s perfect for busy weeknights. This recipe swaps traditional ground beef for lean ground turkey, providing a lighter twist on a classic goulash while remaining rich in flavor. A blend of warm spices like paprika, cumin, and oregano pairs beautifully with juicy diced tomatoes, smooth tomato sauce, and savory chicken or vegetable broth, creating a robust base for tender elbow macaroni to soak up. With just 15 minutes of prep and 30 minutes of cook time, this dish effortlessly combines simplicity and wholesomeness, making it a go-to for family dinners. Finish with a sprinkle of fresh parsley for an optional burst of brightness, and enjoy a dairy-free, satisfying meal with all the nostalgic charm of traditional goulash!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 28 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 2 cups chicken or vegetable broth
- 2 units bay leaves
- 2 cups uncooked elbow macaroni (or other small pasta)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Stir in the paprika, dried oregano, ground cumin, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the cooked turkey back to the skillet, followed by the canned diced tomatoes, tomato sauce, chicken or vegetable broth, and bay leaves. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the skillet and let it cook for 10 minutes, allowing the flavors to meld together.
Raise the heat slightly and stir in the uncooked elbow macaroni. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.
Remove the bay leaves and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 44.1 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
