Aunt Lori's Homemade Goulash! (This recipe will bring back Memories)

Hello everyone, a hunter, a hunter, a trapper, a trader, guide, explorer and interpreter, and just a country cook, Steve Hall, here in Nashville, Tennessee, along with practically Sheila operating that camera. Hello, today I am going to cook some

memories

that I remember when I was a child. Sister, of course, had a lot of sisters and brothers, but my dad's sister, Laurie, lived in Iowa, Sioux City, Iowa, they lived everywhere, but at the time I'm talking they lived in Sioux City, Iowa, not believe it or not. I know how I remember

this

Carlin Street, I think it was near a park and she married a guy named Dale moan, well a big guy drove a truck and I used to ride around the truck with him when I was a little kid, that's a completely different show and she used to cook a lot and neither of our families had a lot of money, so she made

goulash

about two times three days a week and I loved

goulash

, but it was so simple and so basic that it didn't have much meat in it. and a lot of these big noodles and there was always some salt and pepper on the table and bread to fold and eat with it and a bottle of ketchup if you wanted to make it a little more tomato-y, not these really expensive diced tomatoes and stewed tomatoes but tomato sauce, so it was pretty basic, but it was absolutely delicious.

If you come here, today I'll make some goulash and I bet you goulash when you were little, so today it's from Aunt Lori. The goulash isn't exactly how she made it, but I'm going to keep it a little basic because I see a lot of goulash

recipe

s online where they have a whole plate full of pasta and a big pile of seared meat and really expensive ingredients and that doesn't look like goulash. when

this

is ready I'll show you what the goulash is supposed to look like It's supposed to look like Aunt Lori, come here, let's start right.

I have some olive oil here in my Dutch oven. I'm going to add some hamburger, in fact, two pounds of hamburger that I browned in the other room because you didn't want to sit here and watch me brown the hamburger and I took all the oil out of it, I got rid of all the fat. and now that the burgers are browned, I'm going to put in a sweet Vidalia onion, it's actually quite large, it's worth almost two cups and 1 cup or about a medium green bell pepper and I'm going to let these greens soften a little bit.

Here, stir it up a little and let me tell you that I chose two-pound burgers because I wanted to stay traditional with Laurie's

recipe

, which had hamburger, but you can mix the meat and you don't know how. bad, I wanted to take 1 pound of beef and 1 pound of American bison or buffalo meat and put them in there because you can put Italian sausage like the other pound, whatever, but start with 2 pounds of meat and I'm going with 2 pounds of burger because, like I said, I want to make the goulash I ate in the garden. Just wait a minute and I'll get

back

to you as soon as these vegetables soften a little.

Okay, my little director Sheila got me moving. this pot a little bit more towards the camera so I can see better in there and we'll start with a can of diced tomatoes, let me go ahead and throw them in there and then I can put the cannelloni down, it's here, this is a can of diced tomatoes. cubes and I like this because it says basil, garlic and oregano, then we are also going to add a can of stewed tomato juice and everything to give it a little body like stewed tomatoes, they are a little thicker. that the diced tomatoes and let's see if it has yes 14.5 ounces can let me see I'm sure it's the same yes 14.5 ounce can of each can of diced tomatoes and a can of stewed tomatoes in there now remember to always put all the ingredients right below the video, in fact if you look below the video sometimes you

will

see a couple of three lines that

will

say show more, click on it to see the full recipe and a drop down menu will appear for you, you will never have to go to a blog or a website or anything to get our recipes and I'm not really sure why they do it, I mean it's none of my business, but when they add a bunch of ingredients and say do you want to know how much to our blog or to our website and it soon became very useful, which is why I put it right below our video.

Now we have a can of each of the dice and two stewed tomatoes and a lot of people put a tomato sauce here at this point, but I'm going to put some pasta sauce and this is, but I actually think it's pronounced bar illa and it says Italians or Italy's number one pasta sauce brand and you can put any pasta sauce you want. there, but I'm actually going to pour this in until it's the consistency I want and I'm thinking about stirring the meat and letting it absorb all of that. Yeah, I'll take the whole jar and this jar of pasta sauce that I always try.

To show you the quantities, let's look here at a twenty-four ounce jar of pasta sauce. Now at this point they also put in all of their seasonings like a tablespoon of Italian seasoning. You can eat goulash without a spoonful of Italian seasoning. We're going to put it there. in a tablespoon of paprika and I have to show you this. I bought it. This is McCormick's Gourmet Smoked Paprika. It just smells and tastes great and the recipes are what I will use from now on because it is so good. Let me put it there. boy it almost looks like you could eat it right now, you could actually blend it to this point and put it on toast or something, I don't know because it looks fantastic now that I have a little planner on the

back

porch.

I have all kinds of herbs in there and I went out and cut about four or five basil leaves that I bought there and now they go in a tablespoon of minced garlic and let's see here, I have a teaspoon of soy sauce and a teaspoon. from we are chefs, his father's sauce are in the description box below, but I got a teaspoon of each and they are both here. I just thought there was no point dirtying up an extra little cup that was a teaspoon of Worchester Shire and a teaspoon of soy sauce, the flavors will be fantastic.

Now we're going to put in a teaspoon of chili powder and that's going to be pretty much all of our dry ingredients. I'm getting ready to put in some water and I see people put in like two or three cups of water at this point and what the water is for is after cooking it on low heat for about 25 minutes, when we add the pasta, it will be absorbed. , so now it will be thick, but it needs liquid. To start I will put two cups and then I will see how it turns out. I could add another cup, but I see people put in water and then a beef bouillon cube.

I like the flavor, so I add water and a beef bouillon cube. you're basically ending up with beef broth, so why not use beef broth? That's what I'm doing. There are two cups and let's see what it looks like because this is going to simmer for about 25 minutes. I could add a little bit more and this is the The box that I got out of here is 32 ounces and I used it. I'm going to measure it for you because I don't like to just shoot from the hip and you're thinking how much he put in there.

Let's make a third cup, so that's three cups of beef broth and I think that might be okay and this is what we can always add more later to get the consistency if it's too dry, but I don't think it is, right? is that so? It looks fantastic Sheila, it's almost like a chili, yeah, and you probably could, it's that good, so what we're going to do is simmer this for about 25 minutes and then we'll come back to add our pasta. I'll see you then, it's starting to simmer now, but as I move this beef broth out of the way, you know what I discovered two bay leaves that are supposed to be here, you know me.

I occasionally forget things where you're going to

bring

them out later, but we're going to get men right now just to let them cook, why we simmer so let's go back to simmer and I just had to ask Sheila to come back to turn on the camera so I can tell him to add a couple of bay leaves in there boy this looks fantastic and smells so fantastic we'll see that in about 20 more minutes okay let's take a look mate oh man that has It's been simmering for about 25 minutes and now we're going to put it on. 1 pound of the whole box of cream in large elbow macaroni, let's throw them in there, stir this up a little bit now that it's starting to look like goulash, it's got some extra deliciousness, I think maybe there wasn't as much meat. a lot of meat because we didn't have much money back then.

I don't think they were many fancy stewed tomatoes. I think there was maybe a little more ketchup in there than anything else, but I'll tell you what it was. made with love and it tasted fantastic, okay let's simmer this again for another 25 minutes and let our pasta soften and see you later, bye and let's take a look, oh yes, it looks very good, let me push the pasta to the final. top to bottom and we turn it over a little to see that the pasta is already swelling well and acquiring the flavors. This looks so good that our little bay leaves stay right where we can retrieve them later, so it looks.

Okay, another 10 minutes here, well, it smells great, it looks fantastic, we have about 10 minutes for this to simmer. Let me share something with you after we finish eating goulash at Laurie's house. All those kids go into the living room to watch horror movies. It was popcorn time with that horror movie, she had those little Jiffy Pop Pop things that he would shake them on the stove and they would twist and swell into a big tinfoil thing or he would just throw them right in a frying pan and cooked them. We made popcorn, but we always had a big popcorn bin on the living room floor where all the kids sat and they all had their own little bowl so you could get some popcorn out and eat, but there was one main in the middle and I will never forget that it seemed like back then you had high tech movies where the graphics are phenomenal, but back then he was like the Wolf Man and remember when he changed slowly and they took high speed photographs of him growing more hair. on his hands and fingers and he was the scariest thing on television and sitting behind us was Dale moaning and my dad and my mom and Laurie after everyone was done eating and those kids were sitting there and while the man's hand wolf was coming around the corner and he was getting ready to grab the lady who didn't even know he was there and everyone was like the janitor, my dad and Dale were going to be careful and the sky was turning white with popcorn and two or three children and the other running. room crying, stop, man, you scared me enough, those were the good old days.

I really miss that kind of stuff and I really miss Aunt Lori's goulash. It'll be ready in about five more minutes because I've been running my mouth over it, but... I bet you have some

memories

about goulash when you were a kid, if that's what you ate and isn't it kind of like a meal, now? Be it grilled that dad used to cut up and make sandwiches for us kids, or fried? fishing in the lakes or goulash at Laurie's house

bring

s back a lot of memories and we were talking about serving something Sheila said. I remember when we used to make goulash and Mom in south Alabama would make cornbread and they would crumble it. and put it in goulash and food and I think that's a big part of why we love cooking with shotgun red.

It's just that a lot of these recipes bring back so many wonderful memories anyway, let's open this up in a couple of three minutes and see if we're not perfect see you then, would you look at this man? Oh man we have goulash this is what it's supposed to look like not a plate of pasta with a big piece of charred meat in the middle that's no goulash this is goulash man that's so perfect when you can pick it up like this and it won't run for that skimmer it's so perfect so three cups of broth we're perfect for this recipe I'm so excited and I have to tell you right up front that it probably won't taste as good as Aunt Lori's, but it's sure to bring back a lot of memories and probably contains some additional ingredients, maybe she didn't put them in or maybe she prepared them. like that and I just didn't know any better because I was only 10, but look what we have, I'm so excited and here we have two different spoons, one for me and one for Sheila, the biggest spoon like her.

She likes some small baby spoons and forks. I don't know why, but she just lets me put our little bay leaf aside. What do you think? Sheila. It looks fantastic. I'm so happy it turned out that way. Well, something is missing buttered bread, very good, double it, you have to eat a slice, two or three with each plate or bowl of goulash or you are simply not living right, excuse me, why I have been traveling for about 52 years. Laurie I. I miss your cooking. I hope I made you proud today and this is absolutely fantastic. Sheila, are you having fun with this recipe today?

I hope you enjoyed this recipe. I hope it brought back some memories for you and your family if you like it. our recipes, we really hope you subscribe to our channel, little shock and rinse face will appear here in a moment when you click on it and when it says subscribe next to it like a bell if it's a notification bell if you click on that and highlight the box, they will send you every recipe that we publish. We waitthat you do it. We hope you subscribe to our channel. Give us the go-ahead and all that kind of stuff and here we are.

I'm going to put up another recipe that we really hope you enjoy and this is the best Aunt Laurie's goulash you've ever made in your entire life, boy, if it's not, it should be, this is Steve Hall in Nashville, Tennessee, just going down memory lane .lane from when I was a little kid this is what goulash is supposed to look like not a big plate of pasta with a piece of dark meat crumpled in the middle that's a fancy chef who ruined good goulash the only thing missing is a bottle of ketchup on the table I remember we used to spread it over everything and mix it with the goulash to make it more ketchup beer if that makes any sense see you next time right here cooking with shotgun Red says good night Sheila Good job it's time to try one more bite of Aunt Lori's goulash from Sioux City Iowa.