Goulash Tips - What's Cooking with Paula Deen Podcast?

Today Paula talks about Bobby's knee surgery. During the surgery, Bobby asked Paula for some goulash. In this episode, Paula talks about her tips to make her goulash. 1. Always use a mixture of meats, like a mix of ground beef, ground Italian sausage, ground pork, ground breakfast sausage and ground chicken. Paula uses a mixture of three of the above. 2. Brown the meats well and once they are done, use a big Vidalia onion or Texas sweet onion. Make sure it's a BIG onion. 3. Don't drain the meat. That's where the flavor is! 4. Add a bouquet of herbs tied up with cooking twine and at least three bay leafs along with a tablespoon of Italian Seasoning. Paula gets them from her herb garden and then puts in two bay leaves. 5. Use crushed tomatoes (28 oz), this will make it easier for the goulash to cook down. Paula recommends Rao's tomato sauce. It might be a bit more, but it's worth it. 6. Paula adds a teaspoon of red pepper flakes, you can vary this depending on how spicy you want your goulash. 7. Paula uses elbow macaroni. You can cook them in goulash or cook separately. 8. This recipe has lots of variations, it's never the same twice! You can make it your own with different meats, herbs, and spices. Don't be afraid to experiment. For the recipe, visit PauaDeen.com