Southern Old-Fashioned Goulash — Step-by-Step, SEO-Optimized Recipe

Meta title: Southern Old-Fashioned Goulash — One-Pot Beef & Elbow Macaroni Comfort Food
Meta description: Hearty Southern Old-Fashioned Goulash — ground beef, onions, tomato sauce, diced tomatoes, elbow macaroni and optional cheddar. Ready in ~30 minutes. Easy weeknight one-pot recipe.

A simple, comforting one-pot meal that tastes like home. This Southern Old-Fashioned Goulash is budget-friendly, easy to scale, and perfect for busy weeknights or potlucks. Below: a printable-style recipe card, clear step-by-step directions, variations, make-ahead & storage tips, SEO advice, and approximate nutrition (with transparent assumptions).

Ingredients (Makes about 6 servings)

• 1 lb (454 g) ground beef (80/20 for best flavor; leaner if you prefer)

• 1 large onion, chopped (~150 g)

• 2 cloves garlic, minced (~6 g)

• 1 can (15 oz / ~425 g) tomato sauce

• 1 can (14.5 oz / ~411 g) diced tomatoes, undrained

• 1 tbsp Worcestershire sauce

• 1 tsp Italian seasoning (or 1 tsp mixed dried oregano + basil)

• Salt & freshly ground black pepper, to taste

• 2 cups elbow macaroni, uncooked (~200 g dry)

• 2 cups water (or low-sodium beef/chicken broth for extra flavor)

• 1 cup shredded cheddar cheese (optional — ~113 g)

Yield: ~6 servings (about 1 cup per serving). Adjust serving count by dividing total calories/macros by portions.

Equipment

• Large skillet with lid or Dutch oven

• Wooden spoon or heatproof spatula

• Measuring cups & spoons

• Strainer (optional)

Time

• Prep: 5–10 minutes

• Cook: 20–25 minutes

• Total: ~30–35 minutes

Step-by-Step Directions

1. Brown the beef

Heat a large skillet or Dutch oven over medium heat. Add the ground beef and break it up with your spoon. Cook until nicely browned and no longer pink (about 6–8 minutes). Season lightly with salt and pepper while cooking. Tip: Don’t overcrowd the pan — you want good browning for flavor.

2. Drain fat (if needed)

If there’s a lot of fat, carefully drain most of it, leaving a tablespoon in the pan for flavor. For lean beef, draining may not be necessary.

3. Sauté onion & garlic

Add the chopped onion to the skillet with the browned beef and cook 3–5 minutes until the onion is translucent. Add the minced garlic for the last 30–60 seconds and stir until fragrant.

4. Add tomatoes & seasonings

Stir in the tomato sauce, diced tomatoes (with juices), Worcestershire sauce and Italian seasoning. Taste and adjust salt/pepper. Bring the mixture to a gentle simmer.

5. Add macaroni & liquid

Add the dry elbow macaroni and 2 cups water (or broth) to the pan. Stir to combine so the pasta is submerged and not clumped. Bring to a simmer.

6. Simmer, covered

Reduce heat to low, cover, and let simmer 15–20 minutes, stirring occasionally to prevent pasta from sticking. Cook until macaroni is tender and most of the liquid is absorbed. If the mixture looks too dry before the pasta is done, add a splash (¼ cup) more water or broth.

7. Finish with cheese (optional)

If using cheddar, sprinkle it over the top, cover for 1–2 minutes to melt, then stir through for a creamy finish. Taste and adjust seasoning.

8. Serve

Spoon into bowls and garnish with chopped parsley or a dollop of sour cream if desired. Serve hot.

Flavor & Texture Tips

• Browning the beef well (letting it develop color) gives deeper flavor.

• Stir midway during simmering to avoid stuck pasta.

• Use broth instead of water for richer taste. Reduce salt if using salted broth.

• For a saucier goulash, add ½ cup extra tomato sauce or broth.

Variations & Substitutions

• Veggie-packed: Add 1 diced bell pepper or 1 cup diced zucchini with the onions.

• Lighter: Use ground turkey or 93/7 lean beef; reduce or omit cheese.

• Spicy: Add ¼–½ tsp red pepper flakes or a dash of hot sauce.

• Tomato-heavy: Use crushed tomatoes instead of diced for a thicker sauce.

• No-meat / vegetarian: Substitute cooked lentils or plant-based ground “meat” and use vegetable broth.

• Creamy twist: Stir in ¼ cup sour cream or cream cheese (softened) after cooking.

Make-Ahead & Storage

• Refrigerate: Store in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of water/broth to loosen.

• Freeze: Freeze in portioned containers for up to 2 months. Thaw overnight in fridge before reheating. Note: pasta texture can soften after freezing.

Serving Suggestions

• Serve with cornbread, a crisp green salad, or steamed vegetables.

• Top with chopped fresh parsley or green onions for color.

• Add pickled banana peppers at the table for tangy contrast.

Nutrition Estimates (transparent assumptions)

Assumptions used for calculations:

• Ground beef = 80/20, 1 lb (454 g)

• Large onion = 150 g; garlic = 6 g

• Tomato sauce = 425 g; diced tomatoes = 411 g

• Elbow macaroni dry = 200 g (2 cups)

• Cheddar (optional) = 113 g (1 cup shredded)

• Calculations use typical food-composition approximations.

Whole recipe totals (approximate):

• Without cheese: 2,166 kcal | Protein 116.2 g | Carbs 209.6 g | Fat 96.1 g | Fiber 19.1 g

• With 1 cup cheddar: 2,621 kcal | Protein 144.5 g | Carbs 211.1 g | Fat 133.4 g | Fiber 19.1 g

Per serving (6 servings):

• Without cheese: ≈ 361 kcal, 19.4 g protein, 34.9 g carbs, 16.0 g fat, 3.2 g fiber

• With cheese: ≈ 437 kcal, 24.1 g protein, 35.2 g carbs, 22.2 g fat, 3.2 g fiber

• Notes: These are approximations to guide meal planning. Exact macros depend on brands, exact pasta weight, drain method, and meat fat percentage. If you need precise nutrition for tracking, weigh your final cooked portions and use your preferred nutrition.

enjoy!