Turkey Goulash

A leaner spin on the Hungarian classic, this turkey goulash swaps out the usual beef for chunks of turkey braised in a paprika-and-tomato sauce with caraway seeds adding that signature earthy warmth.

Browning the turkey first locks in juices and builds fond on the bottom of the pan. That’s flavor you don’t want to skip. The onions, green pepper, and garlic go in next, picking up all those browned bits before the paprika and caraway bloom in the heat. Once the tomatoes go in and everything transfers to the casserole dish, the oven takes over for a slow, hands-off braise.

Served over tagliatelle, the wide noodles catch every bit of that rich, ruddy sauce.

Pro Tips

• Use sweet Hungarian paprika for the most authentic flavor. Smoked paprika works but changes the character of the dish entirely.
• Brown the turkey in batches so it actually sears rather than steaming in a crowded pan.
• Cook the tagliatelle just before the goulash finishes so everything hits the plate hot.
• A dollop of sour cream on top is traditional and cuts through the paprika’s warmth beautifully.

Variations

• Use egg noodles or pappardelle instead of tagliatelle.
• Add a diced red pepper alongside the green for extra sweetness and color.
• Stir in a spoonful of tomato paste with the paprika for a deeper, more concentrated sauce.