Turkey Goulash
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Pound package pasta (suggest bow tie) | May use whole grain |
| 2 Pounds ground lean turkey, beef or chicken | |
| 1/2 Cup onion | Washed, peeled and diced |
| 2 Cloves garlic | Washed, peeled and minced |
| 2 Tablespoons oil | |
| 2 (14-1/2 oz.) diced stewed tomatoes | No added salt variety |
| 1 (15 oz.) Can tomato sauce | No added salt variety |
| 1 tablespoon paprika | |
| 1 teaspoon ground cumin | |
| 1 teaspoon dried basil | |
| 1 tablespoon sugar | |
| 1/2 Teaspoon salt | |
| 1 cup light sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to directions on the package. | |
| 2 | Drain. | |
| 3 | In a large saucepan over medium heat, cook and stir turkey, onion and garlic in oil until turkey is no longer pink. | Meat must reach 165 degrees. |
| 4 | Add remaining ingredients except pasta and sour cream. Mix well. | |
| 5 | Bring to boil and reduce heat and simmer covered 20 minutes. | |
| 6 | Stir pasta and sour cream into chili; heat thorough. Serve hot. |
Posted in Dinner Entrée, Turkey Dinner Recipes
