Wednesday, October 13, 2010
Is it Really Autumn?
We had a turkey tenderloin left over from a couple of days ago, so last night I made pumpkin goulash from Bon Appetit magazine. You could look up the original recipe if you’re a purist, because I made a lot of changes. I dramatically cut down on the number of servings and I used different paprika based on what I had. The original recipe called for a combination of Hungarian sweet and Hungarian hot paprika. I substituted Hungarian smoked and added some chili garlic paste for the heat. Chili garlic paste is my go-to ingredient when I want a dash of heat for any dish. I’m sure I got a different flavor from the original intention, but it was delicious. I also left out the caraway seeds, because Larry HATES caraway seeds and I did want him to eat dinner. The recipe is definitely a keeper and I think next time, I’ll add carrots and substitute sage for the thyme for another variation. Or some Indian spices – that would go well with pumpkin also.
Pumpkin Turkey Goulash
1 turkey tenderloin, cut into 1” cubes
Egg noodles (for 3-4 servings)