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Beef Goulash | How to Make American Goulash
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Aug 22, 2023
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0:00
Hey, fall is upon us and the weather is cooling off. We got a dish that's going to warm your heart and your soul and take you down memory lane. What is it? Cowboy Gulosh
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Hey, thank y'all for stopping by under the barn. My name is Cowboy Kent Rawlings and what are we talking about doing? Some cowboy cooking. Welcome to another episode. What do we do here? We take the
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the food from our fire, comfort food, classic food, and transfer it right in there to your kitchen
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All it's got to do is jump through the TV or off the computer screen. And if you're a new viewer, hey, we want to treat you all like family because we are one
0:42
great big family here. So go ahead up here and hit the dingy dong bell and hit that subscribe button because we don't
0:48
want you to miss out on anything we got going on. And I know y'all are excited to see this as we are, but I don't think you're as excited
0:55
as the big and the Duke because they are super excited here on a
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great warm day outside they are just sunning. Now we're talking about this goulash. It originated in
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Hungary, Hungarian style of cooking. Now back in the night century these shepherds would take this
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and they would stew it down make more like a beef stew. But today when people make it Hungarian
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style they use like a chuck-eye steak, something like that. You go ahead and cube it like you
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would a stew meat and then you cook that down with a good rich broth and then you would pour it
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over the noodles. But the American style, hey and this stuff was probably served as
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more grade school cafeterias than any place ever knowing anything. My mother always fixed it too
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She not only called it goulash, she'd call it Slim Gullian. And that's another title for it back in the old days
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because they would just take meat, add a little that macaroni to it, and you could make a meal that would stretch it out and go further
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So, well, let's get started on this goulash, and we're going to start with what? Two pounds of ground beef
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Now I like to use 80, 20, and we got us a 12-inch Dutch oven over here
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pre-heating, getting a little hot, because I want to pour that stuff in there. and let that sizzling action to begin
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This is two pounds, and we're just going to crumble it up here in this Dutch oven. Get it to browning
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Make sure you got it chunked up well. Once that goes to browning just a little
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and you can see it has reached that point. I have one large yellow onion, and I'm talking large, diced up
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because I want them onions to get down in there with that ground beef and get us some good caramelizing going on
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and we'll brown the onions up really well. So we're going to add about a tablespoon of smoked paparica
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Now, I didn't know this until I got to look, but there's all kinds of smoked paparica
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There is the Hungarian style. There is the Spanish style. And I have what
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The style they had at our store. So I don't know what brand that is. About one and a half tablespoons of Red River Ranch original
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What you say? As Billy Blair would say, you ain't got none of this
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Well, Shannon will tell you where you can get some. one and a half tablespoon now let's go ahead and give that a stir so we can get
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that to incorporate them we're gonna take three garlic clothes I don't want none of
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your little bitty ones huh I want three big honking garlic clothes and that's what
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these are minced and that means minced right there that a fancy tool there Uh First time you busted that out
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So we're just going to continue to get all that incorporated well and stir it up good till that meat gets there and gets good and
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there's a lot of flavor coming out of there and it be looking some of that delicious it is
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Well, we don't got the meat browned up we have and there's no grease
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or fat to drain off this. So if you was to have some of that
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you can tilt this over to one side, get you a spoon, spoon that out of there. But hey, we are in good shape, good to go
3:57
Things are ready. So let's go to adding the rest of this stuff to it
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What do we got here? Stewed tomatoes, a whole can. Now, you can see as them come out of there
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they're pretty big pieces. I like to go ahead and just sort of chop them up here a little
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because they will get softer and do that. So after that, tomato paste and make sure you get it all in there this is going to give it some
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really good flavor and a little thickness to go with it a can of rotel now what's
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that is is green chilis a little bit of onion and some tomatoes all chopped up in
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there real fine go ahead and dump that in there we're gonna add a cup of water oh
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I'm sorry folks that's a half a cup not a cup because it is a cup of
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chicken broth some soy sauce about two tablespoons my mother used to use Worcestershire
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on occasion we got to put in some soy sauce in it that's why we don't really salt
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and pepper this now because this is going to have some sodium in it so we'll salt
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and pepper to taste later on give that a stir I need you to put in two bay leaves
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one of them cans of hatched green chilies that is diced or this fresh roasted one
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that we had here and diced it up ourselves we're gonna let it come back to a little
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bit of a bowl turn it down to a simmer cover it and let it cook for about 20 minutes
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so we can blend all them flavors together you know we fixed a lot of dishes
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on ranches but probably goulash was probably one of the first meals always
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cooked for a noon meal after we got started how y'all are always asking
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What would you pair this with? Well, I would have maybe fix some of them oven-roasted potatoes that we have
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and we have a video for them. Channel, have you a link. But something that it goes really well with, some of that hot water cornbread
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just poured right on top of there. I probably fixed this more in the fall on some of them old remote camps that was in
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especially down there in the Paladira Canyon, when it would be maybe blowing a little snow in down there
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And I knew them boys had been out there a shiver and a horseback, so I'd think, you know, I need to warm them fellas up at noon
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So I'd fix this goulash. maybe spice it up even a little more with three or four extra jalapennas to give them some heat
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But them cowboys, you come in there, take the lid off that old pot and dip down in there
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smother it just over great big pieces of big old cornbread. And it just warmed their soul and warm their heart
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I could always tell because they went back for more than one plate. Now this is really classic chuck wagon cooking right here when I was on a ranch Because when I out there three to five weeks long me and Shannon we can be taking a lot of stuff that we have to refrigerate Sure in a fall and the winter you may not
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need it, but we're always taking a lot of canned goods. But my mother taught me so many years ago
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how to transform them canned goods into tasting just like this fresh. But folks, that's why
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we really come out too with our first cookbook, a taste of cowboy, because it was about how we
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cooked on the wagon, how we could take them canned goods and transform them into something
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else where you didn't ever think this canned again. Now if you missed it on our last episode
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which was what? Somebody raised the hand out there in the back. Yep, you in the back row. It was on
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the pork belly. Smoke pork belly. It was good. But we had really big exciting news. What was it
7:24
Our new cookbook is going to come out March 17th. But you can pre-order that book right now
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This cookbook is all about some really fresh stuff out of the garden, a whole lot more grill
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Shann's great pictures and my stories all blended together. We've been on about 20 minutes we have
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and we stirred it once in between there. Just keep it on a low simmer
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and we don't measure does that what? Two cupfuls of them large elbow macaronies
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So let's just dump them in there, get it stirred up, and we're gonna cook this for about another 15 to 20 minutes
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till everything gets tender. Now you don't wanna overcook this and get it mushy
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and you don't wanna be like outside, like Al who drove through the hailstorm what happened it was Al dente we want
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it to be just right so we're gonna cover it again and that is hot let me tell
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you for sure let her go about 10 give it one more stir cover it back up and we'll
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check it about 15 minutes in see where we're at It's a happy meal and it didn't come in a sack
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While I'm thinking about it, let me go ahead and get this bay leaf that is surfaced right up here at the top and get him out of there
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So let's dip us some of this out of there and let it cool a bit
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And you can see we cooked it out to where it's just right. I didn't want a whole lot of juice and broth to be left in there
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So, and that little bowl is hot. So we're just going to set it right here
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So while we're letting this cool, let's talk about this cast iron. Now we had this at a simmer and I be hearing folks telling me all the time you not supposed to cook acidic food in cast iron And tomatoes they got some acid in them they do And when it sitting there simmering sure it could eat on your cast iron
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This is a well-seasoned piece of cast iron. I don't recommend you do this in a piece of iron that you've owned three weeks or four weeks
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You've got us build this seasoning up. That's why you clean it well every time
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You get it good and dry, and then you reseason every trip
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Not once a week, not twice a week. Every time you use that skillet or that Dutch oven, you re-seasoned because then you're building that shield up
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that seasoning up that you're not going to eat away at it. But make sure when you get through cooking something like this, whether it be tomato-based, fruit-based, barbecue sauce, something like that
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you clean that really well with good hot water, you dry it well, you resean it every trip
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Hey, we got some great things coming up, you know, won't be long until it's Christmas
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We're going to try to help you out with a bunch of great gift items. deals but also we got some new products that's coming out so you want to be sure
11:04
you keep up with this because we got some great things we're bringing you all way I think this is cooled off enough and we might can stir this up here and
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have us a bite now first I want to tell you about them little macaroni's if
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you can see them they're not mushy but they hold their shape really well
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cook just right they are I'm going to tell you that transforms me back to my childhood so many days in my mother's kitchen when she had put this on the table
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but also in the middle of them old desolate camps when I was cooking for Cowboys on Ranch's just to see the smile on their face when they got a plate of this
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When you get the seasonings that are all blended well together, you don't think about this being a canned product of any kind that we used in here
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The smoked paparica, the Red River Ranch original, the big honking garlic cloves
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It just sort of sets the stage for all this to come together. Now, I didn't have to salt and pepper this any at the end
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It is what I would call just right to eat. But hey, Susan Susan
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Well, who is Susan, Shan? Season to your suiting. I like to not got that out
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That's pretty hard for me. I'm going to have one more bite. It's going to make you break down and do what
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The bended macaroni elbow dance. And then you might be fleet of foot, jump back up
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Your elbows might be like this for the rest of your life. Just as always, folks, I tip my hat to all our service men and women and veterans who have kept that old flag flying
12:44
Wherever me and's shan at, we're going to have old glory waving somewhere. You don't have to look for it
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We'll make sure you see it. We want to thank you all for the great service that you're doing to keep our country free and safe
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Be sure that you share, like, and subscribe. because I don't want you to miss in nothing
13:00
And don't forget what? Faith, family, and the feast. It's all about bringing family together
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eating good classic food, and having a good time. The Lord has blessed us
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so let's share it with everybody, let's do. I hope y'all enjoyed this
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and from our hearts to your hearts, God bless you, one and all
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and I'll see you down the goulash trail
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