One dish that was brought over during this time was a goulash. I had never before tasted, much less made, goulash. As we reheated the dish, a wonderful smell filled the house. This is comfort food at its best! My husband had seconds and asked me if I knew how to make it! While I don't have this particular recipe (which was delicious, by the way!) I had seen an episode of Paula Deen where she stated that her son, Bobby, requested her goulash on his birthday every year. Apparently it is his favorite of all of her dishes. With as many good things as she makes, I assumed if this was his favorite it had to be phenomenal! One thing I will make note of is that Paula says the recipe serves 6, unless Bobby is eating. Normally, I find that recipes don't make nearly the servings I would expect-- I guess we are big eaters! I did add a little extra macaroni to the goulash, but even with that, I would say that this makes way more than 6 servings. The recipe calls for 3 pounds of meat, which seems like a lot for only 6 servings, anyway. My husband and I both had a big bowl and I have a very large container of it left in the fridge.
2 pounds lean ground beef
1 pound ground turkey
2 large yellow onions, chopped
2- 15 oz cans tomato sauce
2- 15 oz cans diced tomatoes
3 cloves garlic, chopped
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House seasoning (recipe below)
1 tablespoon seasoned salt
2 cups elbow macaroni (uncooked)
In a dutch oven, saute the ground beef and ground turkey over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions to the pot and saute until they are tender, about 5 minutes. Add 3 cups of water, along with tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15-20 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. (Paula doesn't say to, but I found that I needed to stir my goulash during this time. With the high sugar content of the tomatoes, it was starting to stick and burn on the bottom of the pot. I would stir randomly through this cooking time.) Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes before serving.
Serve with garlic bread and a salad.
Source: Paula Deen Celebrates!