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Bobby's Goulash Recipe | Easy Dinner Ideas with Ground Beef - If you love easy ground beef recipes for dinner as much as the Deens, you'll love Bobby's goulash recipes with ground beef!
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Bobby's Goulash Recipe: https://www.pauladeen.com/recipe/bobbys-goulash/
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0:00
- Hey, everybody, it's Bobby here again today
0:02
with another great recipe for you.
0:04
You know, we've been talking a lot in the past
0:06
about how expensive groceries are right now,
0:10
and if you have a family like I do,
0:12
I got a family of five, man, you go to the grocery store
0:15
and it's so easy to spend 200 bucks
0:18
and you're back in the grocery store
0:19
the next day or the day after that
0:21
and it seems to be a never-ending,
0:23
well, it is a never-ending thing.
0:24
People just get hungry again and again.
0:26
But today I wanna share with you a good hearty dish
0:30
that's not gonna break the bank
0:32
and it might also spread out over a couple of days for you.
0:35
So it could be dinner tonight and lunch tomorrow,
0:37
and dinner again tomorrow night.
0:39
So let's talk about it.
0:41
It's my mama's goulash.
0:43
It's one of the most wonderful meals that there is.
0:46
It's one of my favorite meals.
0:47
I tell y'all all the time that this is my birthday dish.
0:50
So my birthday rolls around,
0:53
my mother makes goulash for me, and I always love it.
0:55
So my kids in turn love goulash too,
0:58
and the good thing about it is you can make it your own.
1:02
So the first time you do any recipe, as you know,
1:04
make it exactly by the book,
1:06
and then after that, make it your own.
1:08
So if your kids don't like beef, you know,
1:10
you can use ground turkey or you can use ground chicken,
1:13
and if they don't like tomatoes,
1:14
then you can use a beef bone broth
1:16
or just you can toy with stuff.
1:17
So I'm starting off with sauteed onion.
1:20
The recipe is gonna call for a couple of onions.
1:22
Look, onions are giant,
1:24
and vidalia onions are on the shelf right now.
1:27
So go with vidalia sweet onions if you can.
1:30
They just cook wonderfully and just add so much.
1:34
But you might not need two onions.
1:36
You know, this is one big onion,
1:37
so use your judgment on that.
1:40
And while I'm sauteing these onions, we'll go ahead
1:42
and take one quick break and then we'll come back
1:43
and build our goulash.
1:45
Okay, so the onions are looking really good.
1:47
They're starting to glisten
1:48
and getting soft, smelling really good.
1:51
That smell, you know when you've got vidalia onions
1:54
or any kind of sweet onion in a pan with a little olive oil
1:57
or butter that is the base of so many good dishes,
2:00
and like so many other good dishes,
2:03
you build it from the bottom up
2:04
and you season as you go along,
2:06
and the goulash is no different.
2:07
So my onions look great, so I'm gonna go ahead and add to it
2:11
a couple of pounds of ground beef.
2:15
And we're gonna brown this in the pan with the onions.
2:19
And to that, we'll add a little bit of garlic,
2:22
we'll add a little water if we need it,
2:25
and we'll season it as we go along.
2:28
Now again, if you prefer something else,
2:31
you could always go with ground turkey.
2:33
I like to do a blend with my goulash also.
2:35
So whenever I make goulash at home for my family,
2:38
I might use ground beef and ground turkey, or ground chicken
2:43
and ground bison and ground pork.
2:45
That blend of meats gives you a wonderful flavor.
2:48
To it you might also use chicken stock.
2:50
You might use a beef bone broth.
2:53
All of these are really nice flavors that'll really help
2:56
your goulash to pop.
2:58
But this particular dish
3:00
that I'm making today is gonna be built
3:03
to keep your budget intact.
3:06
So you're gonna go to the grocery store
3:07
and you're gonna buy all these items
3:09
and you won't have really taken a big hit.
3:12
Ground beef you can get relatively inexpensively.
3:15
The onions don't cost very much.
3:18
We like to cook out of a can too.
3:20
I don't mind this at all.
3:21
So for our goulash, we're gonna use tomato sauce,
3:24
diced tomatoes out of the can.
3:27
You don't have to use...
3:30
Well, my point is you can use grocery store brands
3:34
and they're often just as good.
3:36
You really can't tell the difference.
3:37
So I'm using the store brand,
3:39
and you would never know that it wasn't one
3:42
of the bigger brands on the shelf.
3:46
So my ground beef is gonna saute.
3:48
My mom made goulash for me growing up,
3:50
and when I tried to recreate it in my own home
3:53
before I had a family, I would try and try and try
3:56
and each time it just wouldn't be very good
3:58
and I would call my mom every time and complain.
4:01
I'd say, "Mom, my goulash is just not as good as yours.
4:04
What is wrong?"
4:05
And it always the same thing.
4:07
"Well, what did you do?"
4:08
"Well, I put my onions and then my meat.
4:10
And then I drained it."
4:11
And she'd say, "Stop right there.
4:13
Don't drain off the fat."
4:16
There's not much.
4:16
Now, this is a lean ground beef,
4:18
but she said, "Don't drain off all that fat
4:21
because that's just extra flavor for the dish."
4:24
And you know what?
4:25
She's right.
4:25
So I don't drain my meats anymore after I cook 'em.
4:30
I use lean meats that don't render a whole lot of fat
4:33
and then I just leave it in there
4:34
because that fat adds so much flavor to the recipe.
4:38
So to my ground beef, I'll go ahead
4:41
and add some Italian seasoning
4:46
because this is our version of goulash.
4:48
Don't think Hungarian because this is different.
4:51
Our version of goulash is Italian flavored.
4:55
So think spaghetti sauces, you know.
4:57
Think glorified Beefaroni.
5:00
That's really what my mama's goulash is.
5:02
I'm not gonna add it all just yet.
5:06
Just gonna season as we go.
5:07
And that already smells really, really good.
5:10
Now we add the onions first, and the garlic we'll wait on.
5:14
It's gonna come a little bit later because garlic burns.
5:18
These onions can take it.
5:20
The garlic will burn, and we don't want that.
5:24
So saute our ground beef.
5:26
Got a few more minutes at this,
5:27
so why don't we take one more break
5:29
and then we'll come right back.
5:30
The ground beef looks great
5:32
and now I'm gonna add to that my garlic.
5:34
That comes late, because again, I don't wanna burn it.
5:38
And it smells great and I can smell the Italian seasoning.
5:43
And I didn't want to go too heavy on that,
5:48
and I didn't go too heavy on that.
5:49
Garlic smells so good already also.
5:51
I'm gonna add also a little bit of house seasoning
5:58
'cause you wanna make sure that your meat is seasoned,
6:00
and again, you want to build it from the bottom up.
6:04
Mm-hm.
6:08
It looks and smells divine.
6:13
All right, now I've got that rolling pretty good.
6:15
Now to this I'm gonna add my sauce
6:20
and my diced tomatoes.
6:23
And I've got a little water on standby.
6:26
In case we're lacking in liquid,
6:28
we can always add some water to it.
6:34
Some tomato sauce.
6:42
And that'll cool your skillet a little bit too,
6:44
when you add that room-temperature sauce to it.
6:48
But it won't take long.
6:49
It'll come back up.
6:53
One more can of sauce, that thick and rich tomato-ey.
7:00
Yeah.
7:01
This is hearty and it stick to your ribs good.
7:05
And again, the nice thing is, my kids anyway,
7:09
they really, really love it
7:10
and they love the way it smells, the way it tastes.
7:13
And they don't eat a whole lot yet,
7:16
so it's always leftover for the next day.
7:19
And like many other recipes,
7:21
this is even better the next day.
7:24
After all those flavors have had a chance to marry,
7:29
reheat it on top of the stove the next day
7:31
and oh boy, does it really hit the spot.
7:35
So some diced tomatoes,
7:39
and always with your hearty dishes
7:43
like this, some bay leaves.
7:48
You might think those things don't make a difference.
7:49
Yes, they do.
7:51
I have forgotten the bay leaves before in my goulash
7:53
or in some certain just beefy, hearty dishes,
7:57
and you can tell a difference.
8:00
Those bay leaves add
8:01
a really, really nice flavor to the dish.
8:05
All right, so I've got one more can of diced tomatoes,
8:09
and I've also got my water on standby
8:11
and we still have to get the elbow macaroni involved,
8:15
but this is looking really, really good.
8:17
We'll take another break
8:18
and then we'll come back and finish it up.
8:20
This is looking and smelling really, really scrumptious.
8:26
Mm mm.
8:27
And it already tastes great.
8:31
It's not over-seasoned, which is exactly what I want.
8:35
So I know that I can afford
8:36
to add a little bit more Italian seasoning.
8:40
See, I didn't use it all.
8:41
I don't ever dump all of my seasonings in at once
8:44
because once you put it in there, there's no backing up,
8:47
but you can always add a little bit more, so.
8:52
A little bit more seasoning, and on top of that,
8:56
I love this, some soy sauce.
9:00
So if you're not a soy sauce fan, liquid aminos,
9:05
there are coconut-based liquid aminos
9:08
that sort of fit the bill and serve the same purpose,
9:10
but they're not soy sauce.
9:12
So there'd be no MSG, stuff like that, if you choose.
9:16
But I used soy sauce.
9:18
That'll add a nice, nice flavor to it.
9:21
So we're totally seasoned.
9:22
Our pot is good and hot.
9:23
We've got a nice simmer going on it.
9:26
Now, to that, I'm gonna add our macaroni noodles raw.
9:31
Now, there's a couple of different ways to do this.
9:33
You could cook them al dente on the side in a pot
9:36
and then add them, which I usually do at home.
9:39
This takes longer, but, you know,
9:46
to each his own.
9:47
So either way that you want to.
9:48
So if you wanted to cook them al dente first
9:49
and then add them, you could do that.
9:52
If your goulash was thin, meaning it's got a lot
9:56
of liquid in it, you could add some of your pasta water
10:01
to it to thicken it up a little bit,
10:03
or a little tomato paste if you like.
10:05
But to make sure that that macaroni noodle
10:08
does not suck up all of our moisture,
10:13
I'm gonna add just a...
10:14
Oh gosh, that looks so good.
10:16
I'm gonna add just a little bit of water.
10:26
Beautiful.
10:27
And if we need more, we'll add it.
10:30
But as of right now, I'm gonna turn this down to a simmer.
10:34
I'm gonna put the lid on it
10:36
and I'm gonna let it do what it does.
10:41
Voila.
10:43
Beautiful.
10:44
So, so good.
10:45
So thick and rich and hearty.
10:48
What a delicious and wonderful dish.
10:51
The macaroni noodles that we added
10:54
to it late in the game cooked up nicely.
10:57
It took about, I don't know, 40, 45 minutes
11:01
for everything to really come together,
11:03
and it looks so good and it smells so good.
11:05
Let's just taste it
11:06
and make sure I've got the seasoning right.
11:11
Mm mm mm.
11:13
Mm mm.
11:15
That's a home run.
11:17
It's a great dish.
11:18
Your family's gonna love it.
11:20
Mine does.
11:22
Again, inexpensive, easy to put together.
11:26
It'll last.
11:27
It'll be tonight, tomorrow, the next day.
11:29
You'll definitely get leftovers from it.
11:32
Remember to take the bay leaves out.
11:33
I'll tell you something funny.
11:34
I made goulash at my house day before yesterday,
11:37
and I served my children the goulash
11:40
and I asked my daughter, Amelia, I said,
11:41
"Amelia," I said, "do you like the goulash?
11:43
Is it good that Dad made for you?"
11:44
And she said, "I love it, Dad, but I don't like the leaves."
11:48
I said, "The leaf?
11:49
What are you talking about?"
11:51
My child was doing her best to eat a bay leaf. (laughs)
11:54
I said, "Baby, good, I'm glad you don't like it.
11:57
Those aren't to be eaten."
11:59
So anyhow, it's funny.
12:00
Remember to take the bay leaves out.
12:02
That is a great dish.
12:04
Make it at home right away.
12:06
Thanks, and we'll see you next time.
12:10
Hey, y'all, it's Paula Deen.
12:12
Now, if you enjoyed this video, be sure to like it
12:16
and click the subscribe button as well as the notification
12:20
and bail to be alerted when I post a video.
12:23
Love and Best Dishes Y'all.
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