Bobby loves his goulash. It’s still the dish he begs Mama to make for him, even though he can have this easier, leaner version ready for himself when he gets home whenever he likes. Mama often serves her goulash the next day to let the flavors marry; cooking it in a crockpot in a single day achieves the same delicious effect.

　　

Ingredients

serves 4 to 6

　　2 tablespoons olive oil

　　2 pounds ground turkey

　　Two 14 1/2-ounce cans diced tomatoes, drained

　　One 14 1/2-ounce can tomato sauce

　　2 garlic cloves, minced

　　1 large onion, chopped

　　1 cup frozen corn kernels, thawed

　　2 tablespoons soy sauce

　　1 1/2 teaspoons dried basil

　　1 1/2 teaspoons dried oregano

　　3/4 teaspoon garlic powder

　　3/4 teaspoon salt

　　3/4 teaspoon freshly ground black pepper

　　4 1/2 cups cooked macaroni (8 ounces uncooked), for serving

　　Sour cream, for serving

　　

Step 1

Heat the olive oil in a large skillet over medium-high heat. Cook the turkey, breaking it up with a fork, until browned, about 10 minutes.

　　

Step 2

Transfer the meat to a crockpot and add the diced tomatoes, tomato sauce, garlic, onion, corn, soy sauce, basil, oregano, garlic powder, salt, and pepper.

　　

Step 3

Cover and cook on high for 2 hours or low for 4 hours, or until the goulash has thickened and completely cooked through. Serve the goulash over the macaroni and top with a generous dollop of sour cream.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.