I love this recipe because it is easy to make, uses just one pot, and delivers plenty of comforting flavor in every bite. The beef, pasta, and savory tomato sauce create a hearty meal that satisfies the whole family. I also appreciate how customizable it is, allowing me to add cheese, vegetables, or extra seasonings to suit my taste while keeping cleanup simple.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 ½ pounds ground beef
2 cups elbow macaroni (uncooked)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes (with juices)
3 cups beef broth
1 tablespoon Worcestershire sauce
1 ½ teaspoons paprika
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
½ teaspoon black pepper
1 cup shredded cheddar cheese (optional)
Fresh chopped parsley, for garnish (optional)
Directions
I heat the olive oil in a large pot or Dutch oven over medium heat.
I add the diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for another minute.
I add the ground beef and cook until it is browned, breaking it apart as it cooks. I drain any excess grease.
I stir in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. I bring everything to a gentle simmer.
I add the uncooked elbow macaroni, stir well, cover the pot, and reduce the heat to medium-low. I let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
If I want a creamier finish, I remove the pot from the heat and stir in the shredded cheddar cheese until melted. I let the goulash rest for about 5 minutes before serving.
I garnish each serving with freshly chopped parsley if desired and enjoy it while hot.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I sometimes swap the ground beef for ground turkey or ground chicken to make a lighter version. When I want extra vegetables, I stir in diced bell peppers, mushrooms, zucchini, or corn. For a little heat, I add crushed red pepper flakes or a pinch of cayenne pepper. I also enjoy mixing in mozzarella or Monterey Jack cheese instead of cheddar for a different cheesy flavor. If I want an even richer sauce, I stir in a splash of heavy cream near the end of cooking.
Storage/Reheating
I store leftover goulash in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. I thaw frozen portions overnight in the refrigerator before reheating. When reheating, I warm the goulash on the stovetop over medium-low heat or in the microwave, adding a splash of beef broth or water if the pasta has absorbed too much of the sauce.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it a day ahead because the flavors become even richer after resting overnight.
Can I freeze Southern Style Goulash?
Yes, I freeze cooled portions in airtight containers for up to 3 months.
What is the best pasta to use?
I prefer elbow macaroni because it holds the sauce well, but other short pasta shapes also work nicely.
Can I use ground turkey instead of ground beef?
Yes, I substitute ground turkey whenever I want a lighter version without sacrificing flavor.
Do I have to add the cheese?
No, the cheese is completely optional. I enjoy both the classic version and the cheesy variation.
How do I keep the pasta from becoming too soft?
I cook the pasta just until tender and avoid overcooking, especially if I plan to reheat leftovers later.
Can I add vegetables?
Yes, I like adding bell peppers, mushrooms, peas, or corn to make the meal even more filling.
Why is my goulash too thick?
The pasta naturally absorbs liquid as it sits. I stir in a little beef broth or water when reheating to loosen the sauce.
Can I make this recipe spicy?
Yes, I add crushed red pepper flakes, cayenne pepper, or diced jalapeños when I want extra heat.
What should I serve with Southern Style Goulash?
I like serving it with garlic bread, cornbread, a crisp green salad, or steamed vegetables for a complete meal.
Conclusion
Southern Style Goulash is one of those dependable meals I can always count on when I want something hearty, comforting, and easy to prepare. I love how the rich tomato sauce, tender pasta, and flavorful ground beef come together in one pot for a satisfying dinner that everyone enjoys. Whether I make it for a busy weeknight or a cozy family meal, this recipe always earns a place at my table.
Southern Style Goulash is a hearty one-pot comfort meal made with seasoned ground beef, tender elbow macaroni, and a rich tomato sauce. It’s an easy, family-friendly dinner that’s perfect for busy weeknights or cozy gatherings.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds ground beef
2 cups uncooked elbow macaroni
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, with juices
3 cups beef broth
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 cup shredded cheddar cheese (optional)
Fresh chopped parsley, for garnish (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Stir in the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. Bring to a gentle simmer.
Add the uncooked elbow macaroni, stir well, cover, and reduce the heat to medium-low. Simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
If using, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy.
Let the goulash rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Substitute ground turkey or ground chicken for a lighter version.
Add bell peppers, mushrooms, zucchini, peas, or corn for extra vegetables.
Use mozzarella or Monterey Jack instead of cheddar for a different cheesy flavor.
Add crushed red pepper flakes or cayenne pepper for a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat with a splash of beef broth or water to loosen the sauce if needed.
