 Okay folks, look, don't skip. Listen to this, I got a two for four you, right? Listen, I'm gonna show you how to make this budget-friendly meal and guess what? We finna do it in 30 minutes, let's get it. Give me about a medium flame. I hope you guys can see that, let me put something dark. That's what I say when I say medium, right? Everybody's medium is gonna be different. I'm gonna let that heat up, I'm gonna make myself some room. And as I mentioned in the intro, check this out. When I tell you it can be made in 30 minutes, that's the honest to goodness truth, right? So just gonna cut this down, let's get this going. Okay, so we got a little heat, go ahead and drop this in here. Oh, and I wanted to tell you guys, listen, when I make this, I always talk about using 80-20. This right here is 93-7. You know what I mean? We don't wanna do no drainage, you know what I mean? Get it right from the oil. So in three, you guys gonna check it out. Listen to that sizzle, one, two, three. Okay, so look, now I want you guys to pay attention right here. This is what I use to do all my breakup and everything. And then if you guys are using them non-stick pans or for me, the ceramic coating, I don't wanna like tear it up, right? So I use one of these, you know, plastic or neoprene. I don't know what this is made out of, but I can tell you this, it doesn't scratch. Now, you see how it's shiny? This came from a follower, they told me if you just spray it with a little pan it'll help keep the meat from sticking. So let's find out. Now I didn't put no oil in here or nothing like that. You know what I mean? I know I went with a leaner type of meat, you know, but right now I'm looking at it, I see a little bit in there, let's see. Oh yeah, it's much better. It usually cakes up on the inside. Hey, whoever that was, I'm so sorry I didn't write your name down. You know what I mean? But thank you for the pro tip. You know what, I want to say this, especially for those who've been following me, know I get some kind of satisfaction about, you know, pressing my own garlic, right? So somebody had bought me, you know, minced garlic like this. So I'm gonna go ahead and I told you guys, let me just use it up because I don't wanna waste anything. But once I use this up, look like this is it right here, we back to pressing our own, you know, garlic and mincing it, you know? Now we're getting ready to add in our shallot. Now I use the whole shallot just from making this. I used to do it with a half, but love the flavor. Just trust me, you know what I mean? For those of you guys that feel like maybe that's a little bit too much, start with a half, but you gotta be able to trust some of your favorite, you know, chefs. But again, we do do everything, you know, to our own liking, right? There it is. This the W sauce for those of you guys be asking, you know what I mean? I don't even try to pronounce it or chop it up. So what you wanna do is you wanna put like about a tablespoon of this in here, right? Listen, this right here along with the shallot, the garlic, you know what I mean? And then we gonna put some other flavors in here. It's the combination of them all. To ask what it's about when you cooking folks, you know what I mean? It's not about like, I see a lot of people they out here, they put a lot of something in there and that becomes the flavor. But for me, the way I cook, it's the combination of everything that you know, ends up with a great result. Now, we did that. Now I'm gonna add some salt. I'm gonna give this a couple of generous pinches just because I know we started there. And just notice I like to like stir, you know, as I go, you know what I mean? Just talking to other chefs, they all put it in here. I guess everybody has a method to their own madness, but this is the way I like to do it. Right? And then, you know, when it comes to the pepper, right? So I want you all to pay attention right here. I should do this the whole time, just to let you know that I turn this, you know what I mean? I'm gonna give you a base, but pepper takes on a whole different taste. You know, once it hits that heat, right? So just add some pepper, add as much as you like. So now we got our pepper, our salt mixed in here, right? Now I'm getting ready to add my Italian seasoning. Right? Actually, looking at this, this will be about right. Right? So listen, we want to have flavor. Now you want to go ahead and start adding, you know, your liquids, right? And I say it that way, because we know we got broth hanging out. You guys want to get yourself like a, I don't like mine to be a little bit watery, so I'm not going to like put the can under the sink and get myself no water and stir it up. Just try to get it all out, get yourself like a small spatula. As I stir this around, what I'm trying to do now is just stir it around and mix it. If you really look inside of here, look what the chunks look. This looked like the base, the starting base of like a nice spaghetti, huh? You guys use it how you want to use it. You know what I mean? I just gave you a hint, right? So now I'm getting ready to get under here because now we have it, you know, a little bit of liquid in there inside. I'm turning up my heat about three quarters of the way, like a medium high, right? Reason I do that because it's going to start cooling, right? So now we add this and we're going to want to bring this up to a boil. We want to get this nice and hot. But don't forget we got pasta, right? So check it out. This is what makes this so cool. Without just, it's only like a few little cuts, but I'm telling you, this is really actually, it's done under 30 minutes. All right, so what we want to do here is we want to come up to the simmer, right? Actually, I had said a boil, but you, this is what I want. And by using that leaner, you know, ground beef. Oh, I should have said this already. Now, you know you can go ahead and use, you know, you can use ground turkey. You can even use ground chicken, right? I'm going to go ahead and put two of them in here. You know? So we'll just get this in here like this. Let those like hydrate a little bit. But that's what you want. And notice I got myself a, you know, it's pasta, right? See how I can take this around? I just say this for all my new cooks, you know what I mean? We got to get the right tools and these are so inexpensive. All right, so what I'm going to do now is I'm going to cover this. Now that we had a nice little simmer, cover this, we're just going to go about, you know, like eight to 10 minutes. After that, check a little over here. This right here is a time saver, right? This recipe, you know why? Because we're going to put these in just like this and they're going to cook and absorb everything and this is going to be fire folks. Now, earlier I said this is like a, what did I say? It's a budget friendly, those are facts. And it's a one pot meal. Hey, that makes it a three for. All right, so now put this over here. Grab my spatula. Look at this right here. This is what you want. Look, this didn't break up. Remember it was dry, but when you put it in there, it kind of like rehydrates. That's what I meant when I said that y'all. All right, so bring this around. Now we're going to put in one pound. Now I don't know how you got to store yours. You know what I mean? I do it like this just for the, it looks nice. It's a better footprint inside of my pantry, right? So if you have something like this, you're trying to figure like, how do I know what was in the box, blah, blah, blah. I just measured it. I know it up to here is about one pound. So you just take it like this. Then this is what you want to do. You just want to make sure everything is coated because we're going to put that top back on here. We're going to go for about, I guess 12 to about 15 minutes, right? So I'm going to wait till this comes back up to temp. Let me check it. And when I say come back up to temp, I just want to see it simmer, right? I'm going to push these bay leaves down a little bit. Now we're going to let them get soft, swell up and work. It's been about 16 minutes because the timer went off. I got to run in my mouth, blah, blah, blah, right? So look, I'm going to take this off like this. Once you guys pay attention, look at this right here. You could feel the, oh man, you could feel this right here and know it ain't just right. You don't want them like super, super soft. You don't want to like overcook them. They're going to my bay leaf. I'm going to leave that in there. I'm going to start leaving my bay leaf in there. Whoever the lucky person to get that bay leaf, let them eat, right? So now I'm going to turn this fire off. Oh yeah. Look at that folks. Man, my mouth is watering right now as we speak. Now I'm going to tell you guys about a couple of different level ups, right? We already got the heat in there. I got some shredded cheese. I'm going to go ahead and just add some of this in here right now. Then I got like a little bit of a level up even more for this, right? So I just add it in here like this. We let that heat just let everything, you know, get all that cheese to melt. That's up to y'all. Y'all put as much in here as you want to but I got something else to add. So after the cheese, now listen, if you want to make it a little bit on the cream side, look, we got a little sour cream to add, right? I'll just add this right here. Now I want you guys to talk to me down in the comment section below and tell me how many of y'all do that. But this right here should be opening your eyes to other dishes that you make. And I can say this too, this is probably like a couple of steps away from being a chili mac. I can just add a couple of more ingredients to this and we can go from there. All right, so now you know what we got to do. But you see that right there? I'm going to go ahead and just put it like that. All right, so we just going to put some of this in here like that. Let me just put it over there. This right here, you want to talk about stick to your ribs, warm you up. Let us do it right there. Now, got me a little garnish. Here, just a little bit of green onion on the top. I mean, that's good right there. If you guys want to dust it with a little cheese, you can do that. Listen, I'm not afraid of over talking. I'm afraid to get right into this, folks. You see? Cheers, y'all. So check this out. It's a one pot meal, it's budget friendly, and you can make it in less than 30 minutes. Check it out. Goulash, I'm out. Peace.