8ouncesmushroomsfinely chopped or ground in a food processor
3clovesgarlicminced
1poundlean ground turkey, chicken or beef
1tablespoonItalian seasoning
1tablespoongarlic powder
1/2tablespoonseasoned salt
1.5tablespoonssoy sauce or liquid aminos
28ozcrushed tomatoes
14.5oztomato sauce
1cuplow-sodium chicken broth
2cupsuncooked elbow macaroni
salt and pepper to tastetaste first, I didn't need to add any salt or pepper
grated Parmesan cheese and chopped parsley to garnishoptional
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add onion, carrots, and celery to heated skillet and cook for 5 minutes, stirring occasionally. Add the mushrooms and garlic and cook for 3 minutes, stirring occasionally. Add the ground turkey, seasonings and soy sauce (or liquid aminos) and cook until the meat is slightly browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir crushed tomatoes, tomato sauce, and chicken broth into meat mixture and bring to a boil. Turn heat down to simmer, place a lid on the skillet and allow this to cook for 15 minutes.
Stir in elbow macaroni, return the lid to the pot, and continue to simmer for about 30 minutes.
If desired, garnish with grated Parmesan cheese and chopped parsley. Serve with garlic bread and enjoy!!
Notes
Once your Goulash has cooled to room temperature, cover and transfer to the refrigerator. Refrigerate for up to 4 days.