Recipes and Cooking Turkey-Carrot Goulash 3.9 (7) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 6, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Ingredients 6 ounce large elbow macaroni 1 pound carrots, peeled 2 tablespoon olive oil 1 ¼ pound uncooked ground turkey 1 large onion, chopped (1 cup) 6 cloves garlic, minced 1 teaspoon smoked paprika ½ teaspoon kosher salt ¼ teaspoon cayenne pepper (optional) 2 8 ounce cans tomato sauce 1 cup water ½ cup coarsely chopped pitted dried plums (prunes) Sour cream Parsley Directions 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. 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. Andy Lyons Additional Toppers: Top with sour cream, parsley, and additional smoked paprika. Rate it Print Nutrition Facts (per serving) 402 Calories 17g Fat 42g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 402 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 74mg 25% Sodium 668mg 29% Total Carbohydrate 42g 15% Total Sugars 14g Protein 22g Vitamin C 13.5mg 68% Calcium 89mg 7% Iron 3.5mg 19% Potassium 872mg 19% Folate, total 101.1mcg Vitamin B-12 1.2mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.