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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
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0:00
my son Bobby gosh last Thursday just a
0:05
few days ago had knee surgery I guess he
0:09
didn't want his mama to get one up on
0:11
him because he tore his meniscus you
0:14
know I tore my meniscus in each knee and
0:16
I had to have surgery and so Bobby does
0:20
Bobby's very very physical he does
0:22
jujitsu and he tore his meniscus and I
0:26
mean he did a good job it was a nasty
0:30
tear and I know that because the doctor
0:35
showed me he put a link t90 camera he
0:39
made two punctures in Bobby's knee and
0:42
slipped in a teeny tiny camera in there
0:45
to take pictures of his meniscus and I
0:48
mean it was a torn up mess but by the
0:51
time dr. Hoffman got through it looked
0:54
like a brand-new meniscus so I'm so glad
0:59
to say he's doing well but he was he was
1:03
under sedation and he would look up or I
1:07
mean he kind of grin and you try to
1:12
smile and all of a sudden he he he had
1:19
that little smile on his face and he
1:21
looked over at me he said mama I think I
1:27
think I want some goulash so I said okay
1:31
son as soon as he got out of surgery and
1:34
the doctor came to let us know that he
1:35
was all right I took off for the grocery
1:38
store because I was gonna cook my baby
1:41
some goulash well Bobby said mama you
1:47
give me the recipe and I ate mine just
1:50
doesn't taste like yours so what am I
1:52
doing wrong and I said well son that's
1:55
that's like another you know thing that
1:58
I really don't measure you call me a
2:01
couple months back and you said mama I'm
2:03
trying to make the goulash like you say
2:05
it
2:06
it's it's not like your do you remember
2:09
what you told me yes I do remember
2:12
okay well let's relive it hey mama okay
2:14
I'm making your goulash and it just
2:16
doesn't look like yours it doesn't smell
2:19
like yours it's just not right this is
2:21
not your goulash you said tell me the
2:24
first thing you've done okay well I
2:26
browned my meat and then I drained it
2:29
wrong
2:30
stop right there is what you say now to
2:35
make a good goulash or a good meatball
2:40
or a good spaghetti sauce a good pot of
2:47
chili I always use a mixture of meats
2:50
I don't ever just use ground beef I'll
2:53
do a ground beef I'll do a ground
2:56
chicken I'll do a ground turkey I'll do
3:00
a ground Italian sausage I'll do a
3:04
ground pork I will do a like a ground
3:10
breakfast sausage so I mix it up in all
3:15
kind of ways and I'll use it to choose
3:17
three meats that I'm gonna use and more
3:21
than likely it is gonna be ground beef
3:24
ground chicken and possibly a ground
3:29
Italian sausage and sometimes I'll buy
3:33
the link Italian sausage and I'll take
3:36
my scissors and I'll snip it into
3:39
bite-sized pieces
3:40
and I'll do it that way instead of using
3:43
the ground but if you look at the
3:45
ingredients here I mean you've got a
3:47
nice blend of meat I say that you got a
3:49
ground beef you got a sausage and maybe
3:51
a chicken as well right right I got it
3:54
but a chicken and that's a mild Italian
3:57
sausage this out of the skin I like the
4:00
flavors of three different meats and one
4:03
of these meats is chicken one is beef
4:06
and one is a mild Italian yeah but you
4:09
could use a breakfast sausage you know
4:12
you find those one-pound rolls or
4:15
you could get your butcher to grind you
4:17
up just like fresh pork from
4:19
Chung's or whatever it always anything
4:22
you do I think whether you do burgers or
4:24
you do meatloaf or whatever it's good to
4:25
use a blend of me that always just adds
4:28
a little something to it so you want to
4:31
brown those off good and when they're
4:34
almost done you'll want to throw in a
4:37
whole suite by day your onion if ideas
4:40
are not in season then you can use a
4:42
Texas sweet and you'll want to start
4:45
with a big onion and you need to mince
4:50
up about three fat cloves of garlic and
4:53
you'll want to toss that onion and that
4:57
garlic in with your ground beef the
5:00
space that you live in really affects
5:03
the way you feel so my first
5:05
recommendation is start by updating your
5:08
window treatments with Smith & Noble
5:11
Smith & Nobles beautiful handcrafted
5:13
blinds drapes shades and shutters are
5:15
custom made just for you and they offer
5:18
different service options to fit your
5:20
needs to get started today contact Smith
5:23
& Noble to get my special limited time
5:25
offer 25% off on your window treatments
5:29
plus free design consultation create a
5:33
space that you're gonna love but details
5:36
about my special offer
5:38
go to Smith & noble.com slash Paula that
5:42
Smith & noble.com slash Paula or call
5:45
one eight hundred six five nine 3300
5:50
that's one eight hundred sixty-five nine
5:52
thirty three hundred at this time you
5:59
would probably say to yourself self I
6:02
need to drain that fat off of this meat
6:05
but I'm telling you don't do it because
6:09
that's where all your flavor is I know
6:12
when I ask Bobby to walk through
6:14
everything he had done with his goulash
6:17
the very first step was I cooked and
6:20
drained my meat I said we'll stop right
6:22
there drain it cuz that's where all your
6:25
flavor is son so at this time I like to
6:31
add a
6:33
bouquet of like I go out to my herb
6:36
garden
6:37
I'll get thyme and rosemary and flat
6:41
leaf parsley you know and whatever I had
6:44
and I'll time up with my cooking twine
6:47
and I'll throw that over and then I'm
6:50
gonna add 2 to 3 bay leaves depending on
6:55
how big they are
6:56
so I made us a little bouquet of the
6:59
rosemary basil and oregano beautiful and
7:04
likes it cuz I don't have time so what
7:06
are you gonna do are you just gonna toss
7:07
that in like that yeah
7:09
I'm gonna toss this in and let that cook
7:10
yes and then I'm going into the meter
7:13
once the sauce is at it right then
7:15
really yeah and then I'll take it out
7:18
all the way well you know what there's
7:20
probably this recipe is probably not in
7:22
any of my cookbooks because I never do
7:24
the same thing twice and like I said
7:27
because I don't have time I'm gonna add
7:31
some extra Italian seasoning because
7:34
remember Bobby that I know you remember
7:38
heck I'm gonna put down and then I'm
7:41
gonna add large the largest can a 28
7:46
ounce can of crushed tomatoes now this
7:50
is very very important you can get diced
7:54
you can get whole peeled tomatoes you
7:58
can get crushed you can get tomato puree
8:02
but the crushed tomato is just perfect
8:07
for this goulash because is there's no
8:11
big chunks of tomato it's it's blended
8:17
right before it becomes like a just a
8:19
tomato juice and that's my favorite
8:21
because I'm not crazy about big chunks
8:24
of tomatoes in my goulash that I can't
8:28
ever get to cook down so crushed
8:31
Tomatoes and then you might put in a 15
8:34
ounce can of tomato sauce but you know
8:37
what makes it so good I am in love with
8:42
a product that Rao's restaurant puts out
8:45
you know Rao's
8:47
from New York City well you can now buy
8:50
their sauces at the grocery store and
8:52
they come in jars and there may be a
8:55
dollar or two more than the other brands
8:58
but y'all it is so worth it all right so
9:02
the rest is kind of you know really up
9:04
to you as to what seasonings you like
9:07
we've got our little bouquet of fresh
9:09
herbs in there and I'll add about a
9:13
teaspoon a tablespoon of red pepper
9:17
flakes and you know those red pepper
9:21
flakes are hot so put that in according
9:25
to your ability to eat hot and naturally
9:31
salt and pepper or you know our house
9:34
our house seasoning mix which salt
9:38
pepper garlic and onion powder and we're
9:41
gonna stir these ingredients and let
9:44
them cook for a while now I use an elbow
9:48
macaroni just like I would for macaroni
9:53
and cheese that same size and everything
9:56
of macaroni noodles now there's a couple
10:01
of different ways that you can do this
10:02
you can cook your noodles and with your
10:06
sauce while it's cooking or you can cook
10:09
your noodles in a separate pot of
10:10
boiling water drain them and then add
10:13
them to your sauce and I'll I'll do it
10:18
you know different ways sometimes I'll
10:22
cook it the other day when I cooked it I
10:24
cooked it in the in the sauce while it
10:30
was cooking but I really I really think
10:34
I like it cooked on the side I'll take
10:36
like two cups of elbow macaroni and ball
10:39
and ball and water until they're soft
10:41
and then train them real good and stir
10:43
them into my red sauce now that is a
10:47
good pot this is my world you think this
10:52
way utiful yes all right Bobby don't you
10:55
worry soon so just like that right no no
11:00
no
11:00
who you got a porti goofy alright y'all
11:09
so I hope I've helped y'all clarify
11:12
everything and the steps that I do
11:15
because I think my goulash is real real
11:18
good oh and even though I've got the
11:20
bouquet of thyme rosemary and parsley I
11:24
always add about a tablespoon of Italian
11:28
seasoning to this cuz to me goulash is
11:32
italiano
11:34
that ain't a good impression is it so
11:40
y'all enjoy it's really good a homemade
11:43
Hamburger Helper the space that you live
11:47
in really affects the way you feel so my
11:50
first recommendation is start by
11:53
updating your window treatments with
11:55
Smith & Noble Smith & Nobles beautiful
11:58
handcrafted blinds drapes shades and
12:00
shutters are custom made just for you
12:03
and they offer different service options
12:05
to fit your needs
12:06
to get started today contact Smith &
12:09
Noble to get my special limited time
12:11
offer 25% off on your window treatments
12:15
plus free design consultation create a
12:18
space that you're gonna love but details
12:22
about my special offer go to Smith &
12:25
noble.com slash Halla that Smith &
12:28
noble.com slash hollow or call one eight
12:32
hundred six five nine 3300 that's one
12:36
eight hundred six five nine 3300
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