Turkey-Carrot Goulash

This isn't your grandma's goulash! Chopped prunes add a surprising sweet element while ground turkey cuts some of the fat in this traditionally beefy recipe.

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Turkey-Carrot Goulash

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4.0 by 5 people

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  • Makes: 6 servings
  • Makes: 10 cups
  • Start to Finish: 40 mins

Turkey-Carrot Goulash

Directions

  1. Cook pasta according to package directions; drain and set aside. Meanwhile, use a vegetable peeler to peel long ribbons of the carrots, chopping any carrots that become too small to peel. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add turkey and cook until no longer pink, stirring to break up turkey as it cooks. Remove turkey from skillet and set aside. Add remaining oil to skillet. Add carrots, onion, garlic, paprika, salt, and cayenne pepper, if using. Cook and stir until carrots are just tender, about 4 minutes.
  2. Add cooked pasta, turkey, tomato sauce, water, and prunes; cook and stir over medium heat until combined and heated through. Serve with sour cream and parsley.

From the Test Kitchen

Additional Toppers:

Top with sour cream, parsley, and additional smoked paprika.

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Nutrition Facts (Turkey-Carrot Goulash)

  • Per serving:
  • 402 kcal ,
  • 17 g fat
  • (4 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 74 mg chol. ,
  • 668 mg sodium ,
  • 42 g carb. ,
  • 5 g fiber ,
  • 14 g sugar ,
  • 22 g pro.
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