Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 pounds | Turkey Meat, cut into chunks |
| 1 large | Onion, Peeled and Chopped |
| 1 | Green Pepper, Deseeded and chopped |
| 1 | Clove garlic, peeled and crushed |
| 1 tablespoon | Paprika |
| ½ teaspoon | Caraway Seeds |
| 14 ounces | Can chopped tomatoes |
| Salt and Black Pepper | |
| 8 ounces | (dry weight) Tagliatelle |
Preheat oven to gas mark 4, 180C, 350F.
Heat oil in a pan. Add turkey meat and brown quickly to seal in flavour. Transfer meat to a casserole dish.
Fry onion in pan add green pepper and garlic, and cook for 2 minutes.
Stir in paprika and caraway seeds with chopped tomatoes and juice from the can.
Bring sauce to the boil and season, then pour over turkey. Cover and bake for 1 hour, until meat is tender.
Meanwhile, cook tagliatelle in boiling, salted water for 12 minutes, until al dente. Drain and divide pasta among four dinner plates.
Spoon over goulash and serve immeadiately.
Source: CHAT