Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?

I need to find said recipe so I can make it for my sick brother.I know it consist of ground beef,macaroni.If you can find i,I'd be very much obliged.Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
Hope this is the one you are looking for. I did a search on Food TV's website, and this was Paula's recipe.








2 pounds lean ground beef


1 pound ground turkey


2 large onions, chopped


3 cups water


1 (29-ounce) can tomato sauce


2 (15-ounce) cans diced tomatoes


3 cloves garlic, minced


2 tablespoons Italian seasoning


3 bay leaves


3 tablespoons soy sauce


1 tablespoon House Seasoning, recipe follows


1 tablespoon seasoned salt


2 cups dried elbow macaroni





In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up 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 water, along with the 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 20 to 25 minutes.


Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.








House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
go to the www.foodnetwork.com you willfind all the recipes she done that week
Hi,


Hope your brother feels better soon, Did you try Paula's website? %26gt;%26gt; www.pauladean.com %26lt;%26lt;


Thanks,


Maxine
I hope you realize that that is not authentic Hungarian Goulash. They would never use ground beef or macaroni in it. Go to www.foodnetwork.com to find her recipes.
1 strip bacon


2 onions, medium dice


1 tablespoon olive oil


2 1/2 pounds stewing beef, cut into 1/2-inch cubes


1 garlic clove


Pinch caraway seeds


2 tablespoons good quality sweet paprika (see cook's note)


2 cups warm water


2 cubes beef bouillon


2 whole canned tomatoes, chopped


1 green bell pepper


4 or 5 potatoes


2 tablespoons sour cream, plus more for plating


1 pound prepared spaetzle, as an accompaniment


Cucumber salad, as an accompaniment, recipe follows





Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!


In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.


Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.


Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.


Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.


While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.


Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.


Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.





Cucumber Salad:


2 cucumbers


Seasoned salt


1/2 onion


1/2 cup white vinegar


1/4 cup water


2 teaspoons sugar


1/8 teaspoon sweet paprika


Pinch dill, dried or fresh (optional)


Dollop sour cream (optional)





Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.


In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.


Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!


Serve with a sprinkle of dill and a little dollop of sour cream if desired.
I couldn't find the hungarian goulash. There's one called Bobby's Goulash at the foodnetwork site. It sounds good and everything I've never made of Paula Deen's has been fab. Here's the link. http://www.foodnetwork.com/food/recipes/鈥?/a>
how hard is it to type Paula Dean Hungarian Goulash into a search engine





here you go








http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37254,00.html