Spicy Goulash with Tortellini

Christian and I love to cook together. We love sitting next to each other at the computer, examining recipes, and when we’re in the kitchen, we each have specific duties. I get out all of the ingredients, keep up with the recipe and watch whatever goes on the stove or in the oven. Christian chops vegetables and shreds cheese and washes dishes as we go.

This isn’t a food blog (clearly, because I rarely have awesome pictures). I just like to share recipes that I have personally tried and found appealing. Most of the recipes we use come from the Internet, but we commonly adapt them to  what we like, leaving some ingredients out and exchanging some.

This goulash recipe is from Rachael Ray. We have made it twice, although the first time it was not really this recipe at all, as we had chicken breasts and no mushrooms. It turned into more of a chicken and red pepper sauce – but it had tortellini, so it was still delicious.

We like our food spicy, so I added chili powder and hot sauce to Rachael’s recipe. This might be too much for you. If so, leave them out or let people add hot sauce individually when they get their plates.

The only reason we didn’t use gnocchi was because we couldn’t find any. We’ve made gnocchi before, but it was pretty time-consuming, so we stuck with the frozen packages of tortellini.

Spicy Goulash with Tortellini

Adapted from Rachael Ray’s Chicken and Mushroom Goulash with Gnocchi

2 tablespoons extra virgin olive oil
1 ground turkey
1/2 pound baby portabello mushrooms, sliced
4 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tablespoon paprika
2 teaspoons chili powder
2 tablespoons hot sauce
Salt and pepper
1 cup chicken stock*
1 cup tomato sauce
1/2 cup fat free sour cream
A handful parsley, chopped
1 package tortellini
(12-14 ounces)

Heat the olive oil in a  skillet over medium heat. Add ground turkey. Brown the meat, then push it to the sides of the pan. Add mushrooms, garlic, onions and peppers to the center of the pan. Add salt and pepper. Cook the vegetables about five minutes, then mix them together with chicken and season with paprika, salt, pepper and chili powder. Stir in chicken stock*, tomato sauce and hot sauce and bring to a bubble. Reduce heat to a simmer and cook five minutes, then stir in sour cream and turn off heat. Add parsley.

While goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook tortellini. This takes about 3 minutes; they’re done when they float to the surface of the water. Drain tortellini.

Put tortellini in bowls and ladle goulash on top.

* Christian and I found that we really had to make a judgment call on the chicken stock. The mushrooms give off water, so sometimes it has enough liquid without adding the stock.


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