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Using a large seasoned casted iron pan over medium heat, brown the two ground turkey together while stirring and breaking up the meat. Add the stock cube while browning the meat.
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Add the onion and bell pepper and sauté together until the vegetables are soft.
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Add the rest of the ingredients, except the macaroni. Reduce heat and simmer for 20 minutes.
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Add the uncooked macaroni, cover, and simmer for another 20 minutes. If your mixture is thick when you add the macaroni, add a little water or tomato sauce. There should be enough liquid in the pan to cook the macaroni.
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After the goulash is fully cooked, add the butter. I used salted butter. I did not add salt to the dish because I felt it was salty enough with butter and stock.
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Let stand for about 10 to 20 minutes. The longer you let it stand before eating, the softer the macaroni will be.
