This week's Cowboy Goulash is a goulash that's going to warm your heart and soul

Cowboy Kent Rollins takes the food from our fire comfort food, classic food and transfer it right in there to your kitchen.

Goulash originated in Hungary , Hungarian style of cooking, but today when people make it Hungarian style, they use like a Chuck eye steak, something like that. You go ahead and cube it like you would a Stew meat.

Goulash was probably one of the first meals always cooked for a new meal after we got started.

Now, this is really classic Chuck wagon cooking right here when I was on a ranch, because when I'm out there three to five weeks long, me and me and Shannon , we can't be taking a lot of stuff that we have to refrigerate.

Our new cookbook is all about some really fresh stuff out of the garden.

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 . That's why you clean it well every time you get it good and dry. And then you re season every trip. Not once a week, not twice a week. You're building that shield up, that seasoning up that you're not going to eat away at it.