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Love & Best Dishes: Bobby's Birthday Goulash Recipe | Easy Dinner Ideas for Family
Apr 28, 2026
Bobby's Birthday Goulash Recipe | Easy Dinner Ideas for Family - In honor of Bobby Deen's birthday, learn how to make goulash with ground beef. It's Bobby's favorite easy ground beef pasta recipe!
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Bobby's Birthday Goulash Recipe: https://www.pauladeen.com/recipe/bobbys-goulash/
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0:00
- Hey, y'all.
0:01
Today is a very special day for me for a couple of reasons.
0:05
It's my Bobby's birthday.
0:09
And it's a standing request
0:13
for his birthday meal,
0:14
it's always goulash,
0:15
has been since he was a little bitty tyke.
0:18
So I think I got most of the stuff, I don't know.
0:21
I've got a recipe for it, y'all, but, you know,
0:25
I free flow it
0:28
and go by taste.
0:29
And the other reason I'm excited
0:32
is because my husband,
0:34
and his wife Kelly,
0:36
you know, George has done several videos with me-
0:39
- [Theresa] Your husband?
0:41
- Did I call him my husband, y'all?
0:43
- [Eddie] Hey, Aunt Peggy.
0:44
- (laughs) My Aunt Peggy is contagious, y'all.
0:48
I got what she's got.
0:50
Her husband.
0:52
My cousin George has done several videos,
0:56
as I just told y'all,
0:58
but you've never seen Kelly,
1:00
because Kelly's always in Colorado working.
1:04
You got you a good deal there.
1:06
- [George] It was a good deal, it was a good deal.
1:08
- So I'm so happy that I'm gonna get
1:10
to introduce Kelly to y'all and,
1:13
listen, it's like yesterday,
1:16
I remember her when she was like 17 years old.
1:20
Honey built like a brick house.
1:26
- That's embarrassing. - Built like a brick house.
1:29
And you know what?
1:30
50 years later, she still looks the same way.
1:35
- [George] Still standing.
1:37
- [Paula] (laughs) Lucky George.
1:40
- Lucky me.
1:41
- Lucky George.
1:42
But Kelly has been a wonderful, wonderful partner
1:48
for my cousin that I love so much.
1:52
- 50 years.
1:53
- That's what I said, 50 years, yeah.
1:55
- 50 years.
1:56
- And it was like yesterday, you were 17.
1:59
- Feels like it
1:59
- And you walked out in that swimsuit and I said uh-uh.
2:03
(laughs) No way, Hosanna.
2:07
So they've been here., what?
2:09
You've been here about a week now, haven't you?
2:11
And they're fixing to head out.
2:12
But I said before y'all leave,
2:14
please let me introduce Kelly to the world.
2:18
- Thank you for having us, Paula.
2:19
It's been such a great visit.
2:21
- It has been. - I've enjoyed
2:22
the time with you,
2:23
as always. - Thank you, I have.
2:24
Well, thank you.
2:26
- The food was delicious.
2:27
- [Paula] Good.
2:28
- The pork chops, outstanding.
2:29
- [Paula] Farmer's pork chops.
2:31
- Book one, original cookbook.
2:33
- [Paula] That's exactly right, and Kelly's mother.
2:37
- Yeah.
2:38
- Was the owner, the gifter of that recipe.
2:43
- [Kelly] Yes.
2:44
- She gave it to Kelly and Kelly gave it to me
2:45
when I was writing my first cookbook
2:47
'cause there's a lot of Kelly's recipes in my first cookbook
2:51
because she is
2:54
a little bit more upscale than I am, you know?
2:58
So I turned to her for the fancier dishes.
3:01
Although, farmer's pork chops ain't a fancy dish.
3:05
It's a comfort food.
3:07
- It is.
3:08
- [Paula] But, anyway,
3:10
y'all have my permission to leave now.
3:12
- Well, get started, get started.
3:13
We'll see what you're doing then we'll get out of here.
3:15
- Oh okay, I'm making goulash.
3:17
- [George] I know, I know.
3:18
- [Kelly] We wanna watch.
3:19
- I'm making goulash, okay?
3:20
- [George] Smell some of those things,
3:21
like I love the smell of those onions.
3:24
- Well, that's what I'm fixing to do.
3:25
I'm gonna put a little butter in there
3:28
so that my onions and garlic can cook.
3:31
Look at those onions.
3:33
And I'm not kidding, Bobby,
3:36
Bobby called me one day and he said,
3:37
"Mama, I want some goulash so I'm gonna try to make it."
3:41
And he made it and he said,
3:43
"It just wasn't like yours, Mama,
3:45
it didn't taste as good as yours."
3:47
I said, "Well, tell me what you did."
3:49
And he said, "Well, I browned my meat and drained it."
3:53
Okay, stop right there, that's your first mistake.
3:56
Don't drain it because fat is flavor
4:00
and unless it's real fatty meat,
4:03
I do not drain it.
4:06
So I'm gonna cook those onions down some.
4:08
And this is one of those dishes, y'all,
4:10
that you can put anything you want to in it.
4:14
But this is mainly Bobby's favorite things.
4:18
And before it's over,
4:19
I'll go over there to my seasoning drawer
4:21
and I'll be pulling out something.
4:24
Don't know what it'll be yet (laughs)
4:26
'cause I haven't tasted it.
4:28
But I've got a pot over here with trying to boil this water
4:33
because I like to cook my macaroni noodles separate
4:37
because sometimes when you cook your macaroni
4:41
in with your meat and all your sauces,
4:45
it takes it a long time to get tender.
4:47
So I found that works best for me.
4:50
But you can make up your own mind about how you wanna do it.
4:54
All right, we got George and Kelly in the car
4:57
and they're off.
5:02
So, now, I'm back to my Bobby's birthday meal,
5:07
his favorite goulash.
5:10
So I got my onions, you know, pretty tender.
5:13
So now I'm gonna add my ground beef
5:16
and I don't like it,
5:17
I like kind of chunks, you know,
5:21
I like to know that you getting some meat,
5:24
I don't like it, you know, just squished to death.
5:27
So, uh-oh, there's you another onion, Eddie.
5:36
So there's gonna be plenty of leftovers
5:42
for Bobby to enjoy
5:47
and he can put it in there,
5:49
I might leave that little bit for Lulu,
5:52
she just loves ground beef, so that's like plenty,
5:58
plenty of ground beef and my little baby girl will get this.
6:03
No fat has cooked out of the hamburger yet.
6:06
So I'm gonna add just a little touch of olive oil.
6:10
Probably a table spoon just so
6:16
that meat will have an easier time
6:19
to move around in the pan.
6:21
Righty, y'all, my ground beef is cooking down,
6:23
so I'm gonna add just a couple of things right now.
6:27
I love soy sauce,
6:28
I like soy sauce better than I do Worcestershire for this.
6:33
But, you know, it's all about your tongue, not mine.
6:37
All right, fresh garlic.
6:41
So those flavors can be cooking in.
6:45
I'm gonna go ahead and put some Italian seasoning in
6:51
and I actually use a good bit of this.
6:53
So I'm probably using, throwing in like two tablespoons.
6:58
I'm gonna go ahead and add my bay leaf
7:00
so those flavors can get to going.
7:03
And this is my house seasoning,
7:09
so I'm go ahead and season that some.
7:16
And then, I'm gonna let it go back
7:22
to getting all those flavors in that meat.
7:26
And it doesn't look like it's got a lot of fat in.
7:30
I think that was ground chuck, wasn't it, Theresa?
7:33
- [Theresa] No, that's regular ground beef.
7:35
- Oh, okay.
7:36
Because I know one of the grocery stores had ground chuck,
7:43
mark down.
7:45
So we're getting closer.
7:48
Okay, y'all,
7:50
our macaroni is nice and cooked,
7:55
so I'm gonna let that strain,
8:01
get that juice out of there.
8:08
There we go.
8:09
Now I'm gonna start adding my liquids
8:11
to Bobby's goulash, oops, oops, oops.
8:14
I'm stepping on my own toes, y'all.
8:20
This is some crushed tomatoes that I had opened
8:24
and didn't need all of it
8:25
'cause it was, you know, a big can.
8:28
So I just put it in the freezer, so that's good.
8:34
We're gonna finish using that.
8:37
I like the crushed tomatoes because it really,
8:47
you know, it blends in well with the meat.
8:51
But I did get some tomato sauce
8:56
and I got some,
8:59
I'm gonna go 'cause I bought some petite diced tomatoes
9:04
and I like those for the goulash. so I'm gonna get those.
9:07
So I had bought petite, diced tomatoes
9:11
with basil, garlic, and olive oil.
9:15
So I just like the smaller diced.
9:23
So, ouch.
9:24
So again, they give us an option.
9:31
And I'm gonna put juice and all in there.
9:34
So, see, those are a nice cross
9:38
between the crushed tomatoes.
9:41
Can you see those, Eddie, in the pot?
9:43
- [Eddie] Yes.
9:44
- And the regular diced tomatoes.
9:47
So those are really nice.
9:53
Okay.
9:56
And now I think I'm gonna put a can of the tomato sauce
10:03
instead of
10:07
the other diced tomatoes.
10:16
I don't know why I don't get
10:17
an electric can opener, do you Eddie?
10:23
Because it might be too easy?
10:28
Okay, let's see.
10:31
You have to be so careful 'cause these,
10:34
I've cut myself on those lids before.
10:37
Oh and it hurts, it hurts so bad.
10:42
Okay, look,
10:43
that's looking very, very good.
10:46
But I'm gonna let that cook for a while
10:50
before we add our macaroni noodles
10:54
'cause those are nice and done, so I think that's it.
10:57
I mean, I'm gonna go over here to my spice cabinet
11:00
and probably get some like onion powder, garlic powder,
11:06
you know, just to make sure it's got that punch.
11:10
We want it to have that punch.
11:12
Everything in here, y'all,
11:13
I hadn't tasted it yet, but I'll adjust my seasonings.
11:18
But I'm probably gonna let this cook for about an hour
11:22
and then I'll be adding my noodles
11:25
somewhere between now and an hour.
11:28
Look at that, y'all.
11:31
Our goulash is a-cooking
11:33
and I actually got it on kinda low.
11:35
All right, so you see the little pieces of fat in there?
11:39
That's what makes it good.
11:41
It's not too much but just enough to flavor it.
11:45
All right, so I've been cooking it, what?
11:48
Maybe 30 minutes,
11:50
right, Eddie? - Yeah.
11:51
- Something like that.
11:53
So now I'm gonna add our macaroni noodles.
11:58
I didn't rinse 'em so they're kinda stuck together.
12:03
So it's your personal preference.
12:08
Personally, I like a lot of pasta in this,
12:14
but if you like more meat,
12:18
that's what you do.
12:21
But this pasta is going to soak up,
12:27
it's gonna soak up a lot of that juice.
12:30
So I think I'm gonna add
12:31
another little handful.
12:38
I could get some butter out,
12:39
put it on these noodles and eat the rest of 'em.
12:43
Oh, I was gonna slip me one but it's sticky.
12:50
Okay.
12:54
So probably about 30 more minutes
12:57
and we're gonna call it goulash.
13:00
Okay, y'all, it's time to finish up my baby's goulash
13:05
for his birthday dinner.
13:07
And I looked at it a second ago,
13:10
so I actually added a little hot water to it
13:15
'cause I used almost every one of those noodles
13:17
and they sucked up that juice quickly.
13:21
So I'm gonna give this a taste
13:25
and then I've got everything that I think over here
13:28
that it might need
13:30
that I will, it's hot.
13:45
It's good.
13:49
But it definitely needs some salt.
13:51
So instead of adding a whole bunch of salt,
13:56
I'm gonna put in my beef base
13:59
and that's going to help richen that up.
14:03
And it will also bring some salt to the party,
14:10
so that has to kind of melt.
14:16
And I've got some minced garlic,
14:20
so I think I'm gonna put a little bit of that in there
14:24
'cause I always like it.
14:29
And I've been debating about
14:31
if it needs more Italian seasoning
14:33
and this is just onion powder.
14:38
What is this over here I got?
14:40
Oh I got some minced onion.
14:48
If I got it, I can use it.
14:51
All right, now I'm gonna stir this all up
14:53
and give it another taste
15:00
and it's gonna take out,
15:01
may have to add a little bit more hot water
15:06
or tomato juice would work real good.
15:14
I just wanna make sure that that beef base
15:17
is totally,
15:24
okay, that's meat.
15:29
All right, another little taste.
15:40
Do we have any tomato juice, Eddie?
15:41
- [Eddie] I don't think so.
15:43
- Or V8 juice?
15:47
Because that would be,
15:48
if yours gets too thick,
15:50
that would be a nice liquid
15:57
to thin it out a little bit with.
16:06
Mm, much better.
16:13
Y'all, I think I've got this just the way I want it,
16:16
but I'm gonna come in
16:19
and add just some kosher salt.
16:23
Not too much
16:25
because my Bobby doesn't like salt as much as his mother.
16:35
He is gonna love his birthday present.
16:39
You know what? Bobby's double nickels.
16:42
He's not?
16:43
Is he 56?
16:45
- [Eddie] He's double nickels right now. (laughs)
16:48
- Oh my son, my children,
16:50
how are my children getting so old?
16:52
They're almost older than their mother.
16:56
I don't get it. (laughs)
17:02
56.
17:05
That means, in three months,
17:06
Jamie will be 59.
17:11
I can't believe it.
17:13
We'll be the same age. (laughs)
17:19
So try Bobby's favorite dish, his goulash.
17:24
And most children really like it.
17:27
Most kids.
17:30
So happy birthday to my Bobby
17:33
and love and best dishes to y'all.
17:38
Hey, y'all, it's Paula Deen.
17:40
Now, if you enjoyed this video, be sure to like it
17:44
and click the subscribe button as well as the notification
17:47
bell to be alerted when I post a video.
17:51
Love and Best Dishes Y'all.
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