Description
Southern Goulash is a hearty, comforting one-pot meal featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce infused with classic herbs and spices. This easy stovetop recipe combines savory flavors and simple ingredients for a satisfying dish perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Tomato Sauce Base
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 1 1/2 cups elbow macaroni, uncooked
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Brown the ground beef: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks. Drain any excess fat to avoid grease in the final dish.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot with the beef. Cook for 3–4 minutes until the onions become soft and fragrant, enhancing the dish’s aromatic foundation.
- Add tomato products and broth: Stir in diced tomatoes, tomato paste, tomato sauce, and beef broth until well combined, creating a rich and flavorful sauce base.
- Season the sauce: Incorporate Worcestershire sauce, sugar, paprika, dried oregano, dried basil, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings throughout the sauce.
- Simmer the mixture: Bring the pot to a boil over medium-high heat, then reduce heat to low and let it simmer gently for 10 minutes allowing the flavors to meld.
- Cook the macaroni: Stir in the uncooked elbow macaroni, making sure the pasta is submerged in the sauce. Cover and simmer for 20–25 minutes, stirring occasionally to prevent sticking, until the macaroni is tender and cooked through.
- Add cheese (optional): Just before serving, sprinkle shredded cheddar cheese over the top so it melts slightly, adding creamy richness to the dish.
Notes
- Be sure to drain excess fat from the ground beef to keep the dish from becoming greasy.
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian variant, replace ground beef with mushrooms or lentils and use vegetable broth.
- If you prefer a thicker sauce, simmer uncovered for a few minutes after cooking the pasta.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
