Bobbys Turkey Vegetable Goulash Recipes

Steps:

• In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
• Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the turkey, breaking it up with a fork, until browned, about 10 minutes.
• Transfer the meat to a crockpot and add the diced tomatoes, tomato sauce, garlic, onion, corn, soy sauce, basil, oregano, garlic powder, salt, and pepper.
• Cover and cook on high for 2 hours or low for 4 hours, or until the goulash has thickened and completely cooked through. Serve the goulash over the macaroni and top with a generous dollop of sour cream.

Steps:

• Cook the beef, drain.
• Add onions and garlic. Saute for about 10 minutes.
• Stir in everything else BUT the macaroni.
• Heat to boiling, simmer 20 minutes.
• Stir in macaroni, heat to boiling. Simmer 20 minutes.
• Remove from heat and let sit for 30 minutes.
• I'd be curious to see if the macaroni got overdone with these cooking/sitting times. I think that I'd check it after that last 20 minute simmer. Also, I'm not sure about the measurements for the alternative house seasoning. That's what the magazine said, but I bet it will need more than 1/2 teaspoons of each.

Steps:

• In 6 qt Dutch oven, cook ground beef on medium- high until no pink remains, stirring occasionally.
• Drain.
• Place beef back in Dutch oven and add onions.
• Stir well, and cook until onions are tender, about 10 minutes.
• Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, house seasoning, and season salt. Stir well. Heat to boiling, then reduce heat to low, cover and simmer 20 minutes. Stir occasionally.
• Stir in elbow macaroni and cover. Simmer on low for 25 minutes more, until macaroni is tender. Stir occasionally.
• Remove Dutch oven from heat. Fish out the bay leaves and dispose of them.
• Allow to rest off the heat for 30 minutes prior to serving.