Bobby's Goulash
Made this recipe and it is very meaty. Limited the salt by omitting Paula's House Seasoning and additional salt. The soy sauce is really all you need. Have also made it with 2 pounds of turkey and 1 of beef.
Made this recipe and it is very meaty. Limited the salt by omitting Paula's House Seasoning and additional salt. The soy sauce is really all you need. Have also made it with 2 pounds of turkey and 1 of beef.
- Carbohydrate 30.966475 g
- Cholesterol 110.5625625 mg
- Fat 13.60810925 g
- Fiber 3.56800003260374 g
- Protein 41.117117875 g
- Saturated Fat 5.255496175 g
- Serving Size 1 1 (399g)
- Sodium 1164.935225 mg
- Sugar 27.3984749673963 g
- Trans Fat 1.884683 g
- Calories 418 calories
Step-by-step
- 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.
The Chemistry of Second-Day Flavor
Soy sauce acts as the foundational umami engine in this heavy pot, supplying depth that salt alone cannot replicate through free glutamates. Allowing the cooked pasta to sit covered off the heat for thirty minutes before serving permits the starches to hydrate fully and thicken the surrounding sauce without turning the macaroni mushy. Stored properly in an airtight container within the refrigerator for up to four days, the dish actually improves as the aromatics thoroughly penetrate every piece of elbow macaroni.
Adapting Protein Ratios Without Sacrificing Body
Balancing lean ground turkey with fatty ground beef requires careful attention to rendering temperatures during the initial browning phase over medium-high heat. Shifting the proportion toward turkey reduces overall saturated fat content while maintaining the thick, meaty profile expected from a Dutch oven casserole. When draining excess grease from the mixed meats, leave a thin film behind to carry the fat-soluble compounds found in the dried Italian herbs and bay leaves.
