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Listen, I want you to help me.
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- Do you mind getting in here in the kitchen and...
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- Not at all, I'd love to.
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- You're working with me today
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- I love to work with you.
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- Ooh, this is my favorite
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- Now how do you know what I'm making?
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- Because I'm standing here looking at that,
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- So you think you can figure it out?
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- I see, I see the black Dutch oven.
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I see the ground beef, see the onions and the tomato sauce.
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I see the elbow macaroni.
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It's not very often that I get to come to your house and
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help you make goulash.
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- My goulash, which you know what mom,
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I never have been able to reproduce this.
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- Well, son, I don't know why.
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- You know what I think makes the difference?
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I don't have a Dutch oven.
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- I'm just using a regular stainless steel pot.
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- I got Dutch ovens out there in the garage.
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I've always got plenty of cans darn sitting around.
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- I'll be taking one.
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- Before you leave today,
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- we'll go out to the garage and get you a cast iron pot.
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Now I'm going to add two pounds of lean,
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- Uh huh, and a pound of Turkey.
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- Is this how you've always made it?
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- Yeah, but you know what?
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To me, I've always made my goulash just by tasting.
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I got our ground beef and our Turkey going.
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It's browning away nicely.
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- Now, if you want to, at this point,
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you can drain off some of your fat,
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but I have to say most of the time I don't.
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- Is that why it tastes so good?
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- 'Cause see, I think one of the mistakes I'm making is
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when I brown my ground beef and onions together, I drain it.
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I put it into a colander and drain it completely.
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- No, see, I don't do that.
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What I'm going to do now is
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I'm just going to take our diced onion
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and throw that in the pot,
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along with about three cloves of diced fresh garlic.
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So we're just going to stir this up
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and now if you'll grab that tablespoon, Bobby, please
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and toss in a tablespoon of house seasoning
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and I'll just stir it up for you.
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- So the house season is, this is a little salt, pepper
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and a little garlic powder, right? That's it?
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Now our seasoning salt about a tablespoon of that.
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- Okay. One tablespoon.
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- Okay, now that's the Italian seasoning
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and you might want to just take,
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pop that top off and I'm going to need two tablespoons.
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Now I'm going to need about two tablespoons of that
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and if you'd make sure you get a full tablespoon
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because that Italian seasoning
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is really going to give this a big kick.
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- There we go. You got it. Two full tablespoons.
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- How about, three Bay leaves.
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- So, and those are off my tree out there.
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Now we need about three tablespoons of soy sauce.
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- Have you always used soy sauce in goulash?
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- hm hmm, or either worcestershire
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- Never used either one.
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- You've ever used it?
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- No. No wonder mine's not good.
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So we're going to use one 29 ounce can of tomato sauce.
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- Okay. Are you ready for it?
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- I've been doing it wrong all along.
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- Well now I formulated this and gave it to you
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so you wouldn't have that problem.
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Okay. Now we got two 15 ounce cans of diced tomatoes.
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- Do you want me to stop?
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I was just putting the spoon there
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so it wouldn't splatter on us.
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We're going to cook our macaroni noodles in this.
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So I need three cups of water.
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- I am getting the best lesson today.
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- And we're gonna let this simmer
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for about 20 or 25 minutes.
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And then we're going to come back and add our elbow noodles.
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- Okay. 20 minutes here.
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And then how long after we put the noodles?
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- Another 20 minutes.
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So about 40 or 45 minutes,
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- Mine takes all day.
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- Mama, the goulash is smelling and looking real,
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real good. I think it's time to add the noodles.
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- It smells wonderful.
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All right Bobby. Pouring in about two cups.
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Now you've got like a three cup jar right there.
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- There's three cups in here
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so I'm going to leave one in.
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- Yeah, so just leave one cup.
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you want to get us a couple of bowls out?
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- Ooh for the goulash?
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- Yes, for our goulash.
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Because it's about time for us to taste.
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(upbeat music continues)
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- Hmm, That's my mama's goulash right there.
