Recipe courtesy Rachael Ray
- 1/2 pound elbow macaroni
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 tablespoon butter
- 1 package, 1 1/3 pounds average weight, ground lean white turkey
- 2 to 3 cloves garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 tablespoons sweet paprika (I used only one but added season salt- it needs some salt)
- 1 teaspoon ground cumin (I used 1/2)
- 1 teaspoon dried marjoram(didn’t have this spice so I left it out)
- Black pepper
- 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
- 1 cup sour cream (I used garlic sour cream)
- 2 tablespoons chopped flat-leaf parsley
DirectionsBring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley.
I thought after I played with the flavors it turned out well and I enjoyed it- something different. When I told Linda I was making goulash- she expected tomato base and she didn’t care for the cumin so didn’t care for it as much.