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Paula Deen Goulash Recipe - Bobby's favorite meal is one of Paula's classic, simple family dinner recipes. Her homemade goulash recipe is one of her best comfort food recipes. Stay tuned if you need ground beef recipes for dinner! Positively Paula, Season 1, Episode 3.
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00:00 Intro
3:12 Bobby's Goulash Recipe: https://www.pauladeen.com/recipe/bobbys-goulash/
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0:01
[light upbeat music]
0:04
♪
0:20
- Okay, Bobby, I had everything out in my herb garden
0:25
to make your goulash, except thyme.
0:28
- Mm, well, we never have enough of that.
0:30
- No, we... [laughter]
0:32
You are--that's why I love you so much.
0:34
You're so dadgum funny.
0:36
So anyway, I've got some Italian seasoning here.
0:40
So I'm just gonna use that, 'cause it's got the thyme in it.
0:43
No, the weeds-- the weeds at my thyme,
0:46
but I've got the basil, oregano, and some rosemary.
0:50
So I'm gonna make a little bundle and put in this.
0:53
- Oh, I love it. - And so you called me
0:56
a month or so back and said, "Mom"--
0:59
- That's how long out I have to put the reservation in
1:01
for the goulash.
1:03
It's like a very exclusive restaurant...
1:04
- No. No, no, no.
1:05
- To come to your house and get the--
1:07
- Oh, my hands smell lickable.
1:08
- Yeah, there's nothing like-- I know. I got--
1:09
- Smell, smell.
1:11
- There's nothing like fresh herbs from the garden.
1:12
- But anyway, you called me a couple months back,
1:15
and you said, "Mama, I'm trying to make the goulash
1:17
like you said, and it's-- it's not like yours."
1:22
- And do you remember what you told me?
1:23
- Yes, I do remember.
1:25
- Okay, well, let's relive it. - I said, "Okay--okay"--
1:26
"Hey, Mama. I'm making your goulash.
1:29
"And it just doesn't look like yours.
1:31
It doesn't smell like yours. It's just not right."
1:33
- "Doesn't taste like yours." - "This is not your goulash."
1:35
You said...
1:36
- "Tell me the first thing you've done, son."
1:38
- "Okay, well, I browned my meat,
1:41
and then I drained it."
1:42
- Wrong.
1:43
- "Stop right there," is what you said.
1:47
- Hey, friends, I'm so glad you could join Bobby and me
1:52
in the kitchen today, because this is his favorite food
1:56
growing up. It's his birthday--
1:58
- Still my favorite food grown up.
1:59
- Yes, yes, for your last birthday--
2:02
- My most recent birthday.
2:04
- Yeah, your most recent birthday..
2:05
- Never say "last birthday."
2:06
- I cooked something, but I can't remember what I cooked.
2:09
But I cooked that pot of goulash
2:10
that had nothing to do with nothing.
2:12
- Oh, yeah, that's right. That's right. That's right.
2:13
I think you did, like, a--
2:15
- I cooked the goulash for you to carry home.
2:17
- That's right, and there was a full other meal
2:19
that just didn't make any sense together.
2:20
- Uh-huh, it had nothing to do with nothing.
2:21
- It might have been low-country boil.
2:23
It might have been something like that..
2:25
that was the complete opposite.
2:26
If you look at what we have in front of us...
2:30
- Yeah. - Not everybody's fortunate
2:32
enough to have a garden where they can walk out at get
2:34
their own fresh vegetables.
2:35
Although--I mean, or fresh herbs,
2:36
- Herbs, but you can buy them from the grocery store fresh.
2:38
- Yeah, you can, but... - So it's not a problem.
2:41
- But if you look at the ingredients here, I mean,
2:42
you've got a nice blend of meat.
2:44
I see that you've got a ground beef.
2:46
And you've got a sausage and maybe a chicken,
2:48
is what it looks like.
2:49
- Yeah, right, right. I got a chicken.
2:51
And that's a mild Italian sausage that's out of the skin.
2:55
So this is a very Italian dish, Bobby.
3:00
You know, you could--you could put meatballs in this.
3:04
And you've spaghetti and meatballs.
3:07
But this is really goulash,
3:10
and it's not the authentic.
3:12
This is, like, south Georgia goulash.
3:14
- Right, this is not Hungarian goulash.
3:16
- It's not Hungarian goulash.
3:19
But, you know, like I said, you could make this whole sauce
3:23
and just put it over spaghetti by leaving out your noodles,
3:27
but you like yours all mixed up together,
3:29
so that's what we're gonna do, so--
3:31
- Well, I think that is what you grow up with,
3:33
because my point with this was gonna be,
3:36
if you look at this, you've got a nice blend of meats,
3:38
and that always makes a dish good
3:39
when you can put together a blend of meats,
3:41
but if you look at the sauces and you look at the--
3:45
you know, you've got the noodles and stuff.
3:46
There's nothing really exceptional here
3:48
that makes this...
3:50
- No.
3:51
- An outstanding meal.
3:53
I think what makes it good is that it comes from,
3:56
you know, your mom.
3:58
- Your mama. That's right.
3:59
- Because even when you've talked me through the recipe--
4:02
because we've done that before, where I call you,
4:04
because apparently I'm dumb, and I just can't get it.
4:06
- No, you're not dumb.
4:07
- You've walked me through it, and still, when I get finished,
4:10
it doesn't taste exactly like yours.
4:12
Do you know what I mean? - Well--
4:13
- And I think it's just got a lot to do with--
4:16
just it being you.
4:17
- Son, I experienced the same thing trying to reproduce
4:21
my mother and my grandmother's dishes.
4:23
You know, to me, something is always so much better
4:27
when you don't have to fix it yourself.
4:29
- Now, you know what?
4:30
You might be on to something there.
4:31
Maybe just being able to sit back and watch
4:33
somebody else cook--
4:34
- Yes, and just--just--
4:36
you haven't put a bit of effort in it.
4:38
The only thing you gonna put in it is your fork.
4:40
- Yep, exactly.
4:42
So but you probably don't--you make this one a year for me.
4:45
You probably don't make it that much outside of that, do you?
4:48
Does Michael ask for this?
4:49
- No, uh-uh. It's not something he asks for.
4:52
You know, I have figured out a way to make the most incredible
4:56
spaghetti and meatballs, and one day I want to share that
4:59
with everybody, because I just-- I said,
5:04
"All meatballs can't be tough and hard.
5:07
I've got to figure out a way how to change that."
5:10
And I got in here, and I figured it out, Bobby.
5:14
And I want to share that with everybody one day,
5:18
but I can't--can't do it today.
5:20
- Well, you've got my curiosity piqued, because I didn't realize
5:22
that you were still trying to figure out anything.
5:24
I thought you had it all-- - Oh, no, honey.
5:26
You never--I learn something new every day of my life.
5:30
- Mm.
5:32
- I learn something new. - Well, this is a--
5:35
- And you want to make sure you don't put that paper in--
5:36
- Yeah, don't do that.
5:38
Don't do that. - All right.
5:40
- This is one of those dishes-- you know what I like about it
5:42
is that it--especially when it's finished,
5:45
it looks like you've put a lot of effort into it, and,
5:47
you know, maybe there's effort, but it's not
5:48
a really difficult meal to put together.
5:51
I really like kind of just a dump pot dish.
5:53
Do you know what I mean? - Yeah.
5:54
That's not a pretty way to say it...
5:56
- Well, we all like those. - But one of those pots where
5:57
you just put everything in, and it comes out to be a great meal.
6:00
- Yeah, and, you know, more and more of us are cooking out of
6:03
our Crock-Pots and--
6:05
- Well, it's one of those things that is--
6:10
how do I say it?
6:12
It's old, but it never gets old.
6:15
That style of cooking. Do you know what I mean?
6:16
That will always be a current way of cooking in a great way.
6:20
- To me, Bobby, I refer to this
6:23
as just honest,
6:25
humble, home-cookin' food that...
6:29
- That's a good way to put it.
6:30
- That--
6:32
- One of the best compliments I got when I put out my first
6:35
cookbook was, I had a food stylist that I was working with
6:41
look at it and give me her honest estimation of it,
6:45
and I'm gonna repeat the word, but that's exactly what she said
6:47
was, "These are just really honest recipes."
6:50
- Just honest. - And I thought that was just
6:52
the nicest thing to say, you know?
6:54
- Yeah, yeah.
6:55
- Just the best compliment I could get.
6:56
Well, the next best compliment was when it went to number one
6:59
on "The New York Times" best-seller list.
7:01
But that's a whole nother-- - There is nothing--
7:02
- That's a whole nother story.
7:03
- That's a whole nother show, isn't it?
7:05
- It is. - And there--you're right.
7:06
- Literally. - You're right.
7:08
There is nothing--nothing like that feeling.
7:15
I so hope y'all are enjoying the show.
7:18
And if you do.
7:20
Be sure to click like, subscribe and
7:23
notification bell so you'll never miss a video.
7:27
And we'll be right back after the break.
7:32
[light upbeat music]
7:35
- All right, Bobby, I'm gonna get our onions.
7:37
- Now, watch your fingers.
7:38
Now, where's your claw at, Mama?
7:40
You got to use the claw when you're cutting onion.
7:41
- I know, son, but that's hard for me to--
7:43
- For crying out loud. Mama knows best.
7:45
- I know. I know.
7:48
I know. I know.
7:50
- We don't want to go to the hospital, 'cause I'm hungry.
7:52
[laughter]
7:54
- I know. I'm bad about not using the claw.
7:58
- You still got all your digits.
8:00
- Yeah, I still got all my digits.
8:03
- That's smelling good already. - So, Bobby, I was on a show.
8:06
They gave me a gift of these wooden spoons.
8:10
- Look at that.
8:11
- Jamie. Jamie's spoon's been used a lot.
8:14
- Jamie's spoon's got mold on it.
8:15
- I know.
8:17
Bobby, your spoon--look.
8:19
Michael's hadn't gotten used at all.
8:21
- Michael ain't that handsome. Come on.
8:24
- And there's Mama's spoon.
8:25
- Well, now, let me ask you this.
8:27
Am I making a mistake by not putting the onions
8:29
in the pan first?
8:30
'Cause I always--I always start with browning the onions
8:33
and then add the meat to it.
8:34
- No, I'm gonna add this.
8:35
Once this is brown, then I'm gonna add this.
8:38
But you can do it any way you want to.
8:40
- Now, I know the garlic goes in late, because garlic will burn.
8:42
- Yeah, yeah. - Yeah.
8:44
- I like the flavors of three different meats,
8:47
and one of these meats is chicken,
8:49
one is beef, and one is a mild Italian.
8:53
But you could use a breakfast sausage, you know,
8:57
that you buy in those 1-pound rolls.
8:59
Or you could get your butcher to grind you up just, like,
9:02
fresh pork from their pork chops or whatever.
9:05
- It always--anything you do, I think whether you do burgers
9:08
or you do meatloaf or whatever,
9:09
it's good to use a blend of meats.
9:11
That always just adds a little something to it.
9:13
You know, little things like that, your fresh herbs,
9:16
making your own garlic paste, that's a fresh way to--
9:19
that's a good way to add, really, a lot of freshness
9:22
and extra flavor to a dish like this,
9:25
simple tricks, like using the blend of meats,
9:28
using fresh herbs, making a garlic paste,
9:30
or something like that, because these other items you've--
9:33
they're great, but they're not anything special.
9:35
And they may be out of a jar, right?
9:37
- Oh, gosh, yes.
9:39
I tell you what, I don't like using diced tomatoes.
9:42
I like to use pureed tomatoes.
9:46
And it's much like a tomato sauce.
9:49
I can't remember what it's actually called.
9:51
It's not called--it's called crushed.
9:53
I use crushed tomatoes. - Right.
9:56
- And then I've got a can of tomato sauce.
9:59
- You don't use a tomato paste at all?
10:01
And I know what that is. - No.
10:02
Tomato paste is too rich and makes it too thick.
10:04
- I love it. - But--you do?
10:06
- I like to add just a touch.
10:08
When I'm doing Italian dishes...
10:09
- Well, you could certainly put that.
10:10
- I love to add some tomato paste to it.
10:11
- You could certainly put that.
10:12
You know, that's what I love about cooking.
10:14
I'll show you how I do it, but then you make it your own.
10:17
Now, this to me is the secret.
10:20
Well, this is a four-cheese sauce by Rao's.
10:22
- I've seen it. It's great.
10:25
- R-A-O apostrophe S.
10:28
So now I'm gonna add--now, at this point, you would have
10:30
finished browning that and drained it off,
10:32
but I'm not gonna--
10:33
- Yeah, well, I'm surprised that the onions go in
10:34
after you brown the meat. I--
10:35
- Well, it doesn't matter.
10:37
You can do it any way you want to.
10:38
- I've always thought that I was adding a lot of flavor
10:40
to the meat by adding the meat to the browning onion.
10:44
- Oh, this is gonna cook in, and it's gonna be so delicious.
10:46
- It's not gonna matter one bit.
10:49
Well, now, where's the butter?
10:51
- Hush, Bobby.
10:52
- [laughs]
10:54
Maybe it'll go on the toast that you make.
10:56
- I do that when nobody's looking.
10:58
[laughter]
10:59
There's too many people. - You think so?
11:01
- Yeah, there's too many people.
11:02
- You think everybody's looking when you put the butter in?
11:04
You think anybody's mad about the butter?
11:06
Seriously, though, do you add butter to this?
11:10
- I might. - [laughs] That's why.
11:12
That's why mine's never like yours.
11:14
'Cause I've never put butter on it.
11:15
- At the end, I might. All right.
11:18
- "Might."
11:20
- So I made us a little bouquet of the rosemary,
11:25
basil, and oregano.
11:27
- Beautiful. - And like I said,
11:28
'cause I don't have thyme.
11:29
- So what are you gonna do? Are you just gonna toss
11:31
that in like that?
11:32
- Yeah, I'm gonna toss this in and let that cook.
11:34
- Really? - Yes.
11:35
And then I'm gonna add-- - Into the meat?
11:37
Or once the sauce is added?
11:38
- Right there. - Really?
11:39
- Yeah, and then I'll take it out.
11:41
- This is not at all the way that I make it.
11:43
- Well, you know what?
11:44
This recipe is probably not in any of my cookbooks,
11:47
'cause I never do the same thing twice.
11:50
And like I said, because I don't have time,
11:54
I'm gonna add some extra Italian seasoning,
11:57
because remember, Bobby, that-- I know you remember.
12:02
Heck, I'm gonna put it all in.
12:04
- [laughs] I was wondering what you were doing being all dainty.
12:06
- I know--I know that you know that these herbs
12:11
are a lot stronger than these herbs.
12:14
It takes two to three times the amount of fresh herbs
12:18
that it does of your dry herbs.
12:20
They're more concentrated.
12:21
They're more potent.
12:24
All right, so now I'm gonna start--
12:25
- But not necessarily better.
12:28
- No.
12:29
No, I ain't said nothing about that.
12:30
[laughs] So--
12:33
- No, you ain't said nothing about that.
12:35
- So I'm gonna use my spatu-ler, my butter, y'all.
12:39
- Oh, yeah. There it is.
12:40
- The spatu-ler, and I'm gonna start putting our liquids in.
12:44
- Love it.
12:45
- So I'm adding a regular can of tomato sauce, Bobby.
12:49
- Mm-hmm.
12:50
- And now I'm gonna add a large can
12:54
of crushed tomatoes.
12:57
And now the thing that makes it so, so good...
13:00
- Yeah, your friends.
13:02
- Yes, my friends from Rao.
13:06
Yum.
13:08
And those herbs are swimming around in that
13:11
beautiful swimming pool of tomatoes.
13:15
- Swimming pool juice. - All right.
13:17
Now, let's talk about--
13:18
- You are one expressive lady.
13:19
- [laughs]
13:21
All right, this is-- - It's the special seasoning.
13:23
- Yeah, this is the special.
13:25
- What's special about that seasoning, Pearl?
13:27
- Oh, it's so good, Bobby.
13:29
It's got everything you need, son.
13:31
It's got salt and pepper and onions and garlic.
13:37
[uplifting music]
13:40
♪
13:51
I hope y'all are enjoying the show
13:53
and I want to hear from you.
13:55
Tell me what recipes or videos you'd like to see me
13:58
make by just leaving a short comment below.
14:02
Now, let's get back to the show, y'all.
14:06
[light guitar music]
14:09
♪
14:10
- Now, let's talk about... - Noodles.
14:13
- The noodles. - Yeah, cavatappi.
14:15
- Cavatappi noodles, y'all.
14:16
- Cavatappi.
14:17
- Cavatappi. - Cavatappi.
14:19
- Cavity-tappi.
14:21
Cava-- - Cavity-tappi.
14:22
- Cavatappi?
14:23
- Cavatappi. - Cavatappi.
14:25
- Look--look at these noodles, y'all.
14:26
- Noodles.
14:28
- Y'all just look at 'em real good.
14:29
They kind of look like an elbow.
14:31
But they're a little like corkscrews.
14:32
- They look like an elbow that's been through the meat grinder.
14:36
- Cavatappi noodles.
14:37
- Yes, and that's what I'm using.
14:38
- Just a fancy-looking ringlet-type noodle.
14:40
- It's just a little fancier-looking than your--
14:42
- Looks like a pig's tail.
14:43
- It kind of looks like a pig's tail.
14:45
- Yep, all right, so you've got the meat, and you've got--
14:48
- All right, now, normally, Bobby--
14:50
- You've got the wet, and you've got your bouquet of herbs.
14:53
- I've got everything in that.
14:54
- Everything's in the swimming pool juice.
14:57
- In the swimming pool, but--
14:58
- Okay, when do the noodles go into the swimming pool juice?
15:01
- Well, that's just it.
15:02
That's what we've got to debate,
15:04
because if I put these noodles in here,
15:07
I don't have a big enough pot.
15:09
- Right.
15:10
- I should have used...
15:11
- A bigger pot.
15:12
- A bigger pot. - Yes, so--
15:14
- You've just made a little mistake.
15:16
That's all right; I'm sure that you have a select--
15:17
- I haven't made a mistake. My pots are perfect.
15:18
- Well, you chose--right, they are.
15:20
You just chose the wrong one.
15:22
I'm sure that this is one of-- - Don't--
15:25
- I'm sure that there are several that come
15:27
in this collection, right?
15:29
This is not a singular pot. - No this is--
15:30
- It came probably with other ones.
15:32
- Yes, so-- - I bet it's got a big brother,
15:33
doesn't it?
15:34
- Ooh, you want to see the big brother?
15:36
- Sure.
15:38
- All right, let me find that big brother.
15:40
- Well, imagine not knowing where it is in this kitchen.
15:43
- Oh, no, I know where it is.
15:44
- Do you?
15:46
Now, that is a goulash pot.
15:48
- This--this is my favorite pot in the whole world.
15:51
- That is beautiful.
15:52
- You think I ought to switch it?
15:53
- Yes.
15:55
- All right, Bobby, don't you worry, sonny; I've got--
15:57
- So just like that, right?
15:59
- No. - No?
16:00
- No, you've got to pour it in, goofy.
16:05
All right.
16:08
[laughs]
16:10
So now that we've got the room, I'm gonna go ahead,
16:13
and we're gonna cook our...cavatappi?
16:16
- Cavatappi, yes. - I said it right.
16:18
- You did. - Yay. I'm gonna add our--
16:20
- Unless it's pronounced cavatappi.
16:21
In which case, you didn't say it right.
16:22
- Okay, well, if you think I said it right,
16:24
that's all that matters to me. - I think you did.
16:26
- All that matters to me is what you think.
16:28
- That's the way I say it.
16:30
- And, Bobby, I love using cracked black pepper.
16:34
- Me too. - And I think where you're
16:36
sitting is my container of...yeah.
16:41
- Ooh, you've got--wow, look at all the good salts too.
16:43
Ooh, I'm gonna come over here and rob.
16:45
- Well, help yourself, son,
16:47
'cause I don't use most of this stuff.
16:50
Now, you can add hot sauce to this.
16:52
You could add-- - Oh, and I do.
16:53
- You could add crushed red peppers.
16:55
- I do. - You do?
16:56
- I do.
16:58
- I know I've got crushed--yeah,
16:59
I've got some crushed red pepper.
17:01
- You have some pepper flakes?
17:02
- So I'll put a few of those in there.
17:05
- Ooh, yeah. - But normally,
17:06
when you were growing up
17:09
and I was cooking this for you-- - I'm still growing up.
17:11
- I know. - I'm still growing up.
17:12
- I know, but when you were a young boy,
17:15
I wouldn't put things like that in it,
17:18
'cause I didn't want to burn y'all up.
17:20
- Thank you. - So that's it.
17:21
We're just gonna put the lid on this and let it cook.
17:25
I'm gonna bring the temperature up and get it really hot again.
17:29
- You told me recently that you had gone down to the restaurant,
17:31
and I did too.
17:32
I went down to the restaurant. - Oh, Bobby.
17:34
- And... - I'm so glad.
17:36
- I had the best time
17:38
just walking around talking to people.
17:40
- Some of the greatest people in the world
17:42
walk through our doors.
17:45
- Well, you're right about that,
17:49
very nice people that appreciate--
17:51
- Just good, salt-of-the-Earth people.
17:53
- Yeah, right, that appreciate good food, you know,
17:56
and a lot of people that really appreciate your story
17:58
since we are very much like every--you know,
18:01
everybody that comes there.
18:02
- Yeah. - Just regular old people.
18:04
- Regular old folk.
18:05
- All right, enough of chewi'' the fat.
18:06
I'm ready to chew the fat that's in that pot.
18:07
So is it ready? - Okay, well, it's almost ready.
18:10
- Okay.
18:16
I so hope y'all are enjoying the show.
18:19
And if you do.
18:21
Be sure to click like, subscribe and
18:24
notification bell so you'll never miss a video.
18:28
And we'll be right back after the break.
18:33
[upbeat music]
18:36
- Okay, Bobby, it's finally ready, son.
18:38
- Well, everybody's hungry.
18:40
- And you notice I had some-- wait.
18:42
Now I'm gonna mess this up.
18:44
Parmesan oreg--um...
18:48
- [laughs]
18:49
- Parmesan and Romano mixed cheese.
18:52
- Is that the kind you had?
18:53
- Yes, fresh-grated.
18:55
- How is it? Is it good?
18:56
- You're the goulash expert.
18:58
- It good. - So you tell me.
19:00
- Oh, and it's so good.
19:02
- Mmm. - That's what I'm talking about.
19:04
When I tell you that I want goulash,
19:05
that's what I'm talking about.
19:06
- [laughs]
19:08
Well, I'm so glad I did it for you.
19:12
- You know what? - What do you--do you like more
19:13
meat or more noodles?
19:18
- I like them both so much,
19:21
but given the option, I would say extra meat.
19:24
- I like extra noodles.
19:26
- Do you? - Mm-hmm.
19:28
- Well, everybody's different. You know what I really like?
19:30
I like that it's just you and me, and nobody else is here
19:32
to share it with.
19:33
- Isn't that the truth?
19:34
We don't have many of these quiet meals, do we?
19:36
- Mm-mm.
19:37
Did you put the butter in it?
19:39
- No, I didn't-- - Liar, liar.
19:41
- I did not. I did not put--
19:43
- Liar. - Nope, not one speck of butter.
19:46
I promise that, just 'cause I forgot.
19:49
- Did you really?
19:50
- Yeah, I meant to.
19:52
- Well, you know what?
19:54
- I meant to put a couple of tablespoons in.
19:56
- Turns out it doesn't need it.
19:58
- [mumbling indistinctly]
20:00
- And you probably--you probably could have put
20:03
anything you wanted to in this goulash, and I wouldn't have
20:06
cared, 'cause the only thing that matters is that I was here
20:07
eating it with you.
20:09
- Yes.
20:10
I feel like you and I both had a great time being together.
20:14
- Always. - And there's nothing better
20:15
than that for any mother or father.
20:18
I just hope that y'all enjoyed it as much as we did.
20:22
Because it makes Bobby and me so very happy
20:27
to know that you're on the other end.
20:30
And we send y'all all kind of love.
20:32
We hope you have a blessed day.
20:34
And we hope that you'll be back the next time we be back.
20:39
- Yeah, and I hope the next time I come over here and ask you
20:42
for butter I get some butter; I didn't get any butter.
20:43
- [laughs]
20:45
I'll put some butter in it.
20:46
- Mmm.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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