Goulash has become a popular dish made by cowboys and shepherds within the region – so that you understand that it is sure to be a hearty and hearty meal, we keep our models light and tasty: we make onions, peppers and tomatoes in 3 hours.
The friendly version was bundled together to season all sides of the pork, and we thank you for the fact that we made our dinner dinners in tomato sauce and pork broth, and none of the flavors were diluted with water.
Just one cup of melted cheddar cheese goes a long way to sealing a deal in the tasting package—and in the event you’re dining out with friends, the pan can be empty seconds before you return!
* ingredients :
° ½ pound ground turkey sausage
° ½ cup finely chopped onion
° Half a pound of turkey
° 1 15 oz. A can of tomato sauce (I used sorting with Italian seasoning).
° 2 teaspoons soy sauce
° 1 pork broth dice
° 1 14. Five oz. Tomatoes can be cut
° 1 / four teaspoons of pink pepper flakes
° 3 / four teaspoons dried thyme
° ½ teaspoon dried basil
1/2 cup sliced pink pepper
° 1/2 teaspoon black pepper
° 1 cup raw macaroni
° 2 tablespoons butter
° 1 tablespoon minced garlic. I used the jar
* Directions :
Use a large, solid cast iron skillet over medium heat, and brown the ground turkey en masse while flipping and slicing. Also load the broth dice while the meat is browning, and also add the onions and peppers, stirring until the vegetables are tender.
Add relaxing materials next to the pasta. Also reduce the heat and let it simmer for 21 minutes.
Add the raw pasta, also covering over low heat every other 20 minutes. If you mix in the cayenne while adding the pasta, load in a little more water or tomato sauce.
After the goulash is completely cooked with the addition of butter. I used salted butter. I failed to load the salt onto the plate because I felt it had become salty enough with the butter and gravy.
Leave it on for 11 to 21 minutes. The earlier you leave it in, the softer the pasta can be.