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One-Pot Turkey Goulash – Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – for sautéing
  • Lean ground turkey (1 to 1.25 pounds)
  • Yellow onion, diced
  • Red bell pepper, diced (optional but adds sweetness)
  • Garlic, 3–4 cloves, minced
  • Sweet Hungarian paprika (2 tablespoons)
  • Smoked paprika (1 teaspoon) for depth
  • Dried oregano (1 teaspoon)
  • Crushed red pepper flakes (pinch to 1/2 teaspoon, to taste)
  • Tomato paste (2 tablespoons)
  • Crushed tomatoes (1 can, 28 ounces) or tomato sauce for a smoother texture
  • Low-sodium chicken broth (3–4 cups)
  • Worcestershire sauce (1 tablespoon)
  • Elbow macaroni or small pasta (12 ounces)
  • Bay leaf (1)
  • Salt and black pepper, to taste
  • Sour cream or Greek yogurt (optional, for serving)
  • Fresh parsley, chopped (for garnish)
  • Shredded sharp cheddar or Parmesan (optional, for topping)

Method
 

  1. Warm the pot. Set a large, heavy-bottomed pot or Dutch oven over medium heat. Add a drizzle of olive oil.
  2. Brown the turkey. Add ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until lightly browned and no longer pink, about 5–7 minutes. If there’s excess liquid, let it cook off for better browning.
  3. Sauté aromatics. Add onion and red bell pepper. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Bloom the spices. Add sweet paprika, smoked paprika, oregano, and red pepper flakes. Stir 30–60 seconds so the spices toast and deepen in flavor.
  5. Tomato base. Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes, Worcestershire, and 3 cups of chicken broth. Toss in the bay leaf. Bring to a lively simmer.
  6. Add pasta. Stir in the macaroni. Lower heat to a gentle simmer and cook uncovered, stirring occasionally to prevent sticking, 12–15 minutes or until pasta is just tender. Add more broth as needed to keep a saucy consistency.
  7. Season and finish. Taste and adjust with salt and pepper. For extra richness, swirl in a spoonful of sour cream or Greek yogurt off the heat. Remove bay leaf.
  8. Serve. Ladle into bowls and top with parsley. Add a sprinkle of cheese if you like. Serve hot.