Ground Turkey Goulash

I didn't actually love this Goulash (will I ever love a Goulash), so I wasn't planning on putting it up here, but Ben implied he'd like having it again.  So HERE it is.  Now, I'm not so easily swayed (manipulated) by my husband, but as we discussed the flavors  (we do this with all new dishes) I realized this will be a really easy pantry meal for a big family, which we will hopefully have one day.  Think hamburger helper, but healthy and fresh.  

• 1/2 pound elbow macaroni
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 tablespoon butter
• 1 package, 1 1/3 pounds average weight, ground lean white turkey
• 2 to 3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons sweet paprika (I just used regular)
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• Black pepper
• 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
• 1 cup sour cream
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped dill

Bring a pot of water to boil for pasta.  When ti comes to a boil, add pasta and salt to season the cooking water.  Cook pasta 6 minutes to al dente.

While water comes to a boil cut and prepare your vegetables and spices.  While pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.