Kicked Up Goulash

1. In a large seasoned cast iron skillet (or nonstick skillet) on medium high heat, brown the ground turkey meats together, stirring and breaking up the meat as you go. Add in the bouillon cube as you brown the meats.
2. Add the onion and bell pepper and saute together until the vegetables soften.
3. Add the rest of the ingredients, except for the macaroni and butter. Reduce heat and simmer for 20 minutes.
4. Add the uncooked macaroni, cover, simmer for 20 more minutes. If your mixture is thick when you add the macaroni, add a little water or tomato sauce. There should be enough liquid in the pan to cook the macaroni.
5. After the goulash is completely cooked, add the butter. I used salted butter. I didn’t add any salt to the dish because I felt it was salty enough with the butter and the bouillon.
6. Let stand approximately 10 to 20 minutes. The longer you let it stand before eating, the more the macaroni softens up.

Recipe inspired by Bobby Deen’s Goulash.