This southern style goulash is a one-pot American-style meal of ground beef, elbow macaroni and tomatoes. The pasta goes into the pot dry and cooks in broth with tomato sauce and undrained diced tomatoes.
Paprika, Italian seasoning and Worcestershire sauce give the liquid its savory flavor. Optional cheddar is stirred in after cooking, and a short rest helps the sauce settle before the six servings are spooned into bowls.
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Why This Recipe Works
Dry macaroni releases some starch into southern style goulash as it absorbs the cooking liquid. That makes the sauce more cohesive without flour or a separate thickener. The tomatoes bring both pieces of fruit and useful liquid, so draining the can changes the balance. Browning beef and onion first adds depth, while garlic cooks briefly afterward to avoid scorching during the longer meat stage.
Ingredients for Southern Style Goulash
Use two cups of uncooked elbow macaroni for southern style goulash, not two cups already boiled. Tomato sauce means plain canned tomato sauce rather than ketchup or concentrated paste. Keep all the juices from the diced tomatoes and measure the three cups of broth. Low-sodium broth is useful with Worcestershire and optional cheese. Grate cheddar before cooking if using it, and leave the parsley garnish optional.
For the Goulash
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds ground beef
- 2 cups dry elbow macaroni
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes, undrained
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese, optional
- fresh chopped parsley, optional, for garnish
How to Make Southern Style Goulash
1. Brown in a roomy pot. Heat olive oil in a deep pot over medium-high. Add the diced yellow onion and beef, breaking the meat into crumbles. Cook about eight to ten minutes until the onion softens and beef reaches 160°F. Drain excess fat if necessary. Reduce heat slightly and stir in garlic for thirty to sixty seconds, stopping before it darkens.
2. Bring the liquid together. Add tomato sauce, the whole can of diced tomatoes with its juices, broth, Worcestershire, paprika, Italian seasoning, salt and pepper. Stir along the bottom to release browned juices. Bring the mixture to a boil, usually around five minutes depending on the pot. Taste cautiously for salt; it becomes more concentrated as the macaroni absorbs liquid and cheese may add more seasoning.
3. Cook the pasta in the sauce. Stir in dry elbows, cover and reduce to a gentle simmer. Cook about twelve to fifteen minutes, stirring the bottom regularly so pasta does not catch. For southern style goulash, test a noodle and stop when its center is tender with slight firmness. Follow the texture rather than forcing all visible liquid to disappear. Different pasta brands and pot widths change evaporation.
4. Finish away from the burner. Remove from heat once the pasta is ready. Stir in optional cheddar until melted, then let the pot stand five minutes. The sauce thickens somewhat during this pause, but remains spoonable. Add optional parsley to the servings. If the mixture tightens too much, loosen gently with a small amount of hot water instead of returning the noodles to a long, vigorous boil.
How to Serve
Spoon southern style goulash into six bowls and serve with a crisp salad or a vegetable side. Bread can accompany the sauce but is not required for this pasta meal. Keep extra cheese at the table if some diners prefer the tomato version without it. The texture is looser straight from the pot and thickens as it stands, so portion shortly after the five-minute rest.
For southern style goulash, dice onion, mince garlic and measure seasonings before heating the pot. Do not boil the macaroni ahead: precooked noodles would leave too much of the measured liquid behind. The forty-five-minute plan includes ten minutes of preparation, roughly thirty for browning, heating and simmering, then five for resting. If noodles need longer, continue gently while monitoring the sauce level.
Storage and Reheating
Refrigerate leftover southern style goulash in shallow containers within two hours and use within three to four days. Pasta continues absorbing sauce during storage, so add a little water when reheating. Warm to 165°F throughout, stirring rather than only heating the surface. The elbows become softer on the second heating. Refrigerating individual portions also avoids repeatedly warming and cooling the entire batch.
For temperature and handling guidance, see safe cooking and reheating temperatures and refrigerated food storage.
Tips and Variations
- For southern style goulash, retain the tomato can juices and start with dry pasta; both details determine the one-pot liquid balance.
- Keep the simmer gentle and stir from the bottom. A closed lid does not prevent starch from sticking to a hot base.
- Optional cheddar goes in off the heat. It melts into the sauce without needing another prolonged cooking stage.
Frequently Asked Questions
Is this Hungarian goulash?
This is an American macaroni-and-ground-beef dish, flavored with tomatoes and pantry seasonings.
Should I drain the tomatoes?
No. Their juice is part of the measured liquid that cooks the pasta.
Why does southern style goulash thicken after serving?
Macaroni keeps absorbing liquid as it stands. A small amount of water can loosen a held or reheated portion.
Can I leave out cheddar?
Yes. It is optional and the tomato-beef sauce is complete without it.
Should every drop of broth disappear?
No. Stop when the macaroni is tender, then rest briefly. Cooking until completely dry can overcook the pasta.
More Recipe Ideas
Choose another recipe to suit the same meal, cooking method or dessert occasion.
Southern Style Goulash
Ingredients
For the Goulash
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 pounds ground beef
- 2 cups dry elbow macaroni
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes undrained
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese optional
- fresh chopped parsley optional, for garnish
Instructions
- Warm olive oil in a deep pot. Cook onion with ground beef over medium-high for approximately 8–10 minutes, crumbling until at least 160°F. Drain extra fat and stir garlic over reduced heat for 30–60 seconds.
- Pour in tomato sauce, undrained diced tomatoes and beef broth. Mix in Worcestershire, paprika, Italian seasoning, salt and pepper; bring to a boil, allowing about 5 minutes.
- Add the 2 cups dry macaroni, cover and simmer gently for 12–15 minutes, stirring frequently across the base, until the noodles are tender. Keep a spoonable amount of sauce rather than cooking it dry.
- Take the pot off the heat and melt in optional cheddar. Stand 5 minutes, loosen with a little hot water only if needed, and divide into 6 bowls. Sprinkle optional parsley over servings.
Notes
- Refrigerate leftovers promptly at 40°F or colder.
- Use refrigerated leftovers within three to four days; reheat savory cooked dishes to 165°F.
