Hearty Southern Beef Goulash
This Hearty Southern Beef Goulash is pure weeknight comfort — the kind of one-pot meal that fills the house with a savory, tomatoey aroma and makes everyone ask when dinner’s ready. It’s loaded with ground beef, tender elbow macaroni, and a rich, seasoned tomato broth that thickens into the perfect saucy coating.
It’s simple, nostalgic, and deeply satisfying — the kind of casserole-style skillet pasta many of us grew up eating. Everything cooks in the same pot, which means fewer dishes and more flavor, since the pasta absorbs all those beefy, tomato, and spice notes as it simmers. In under an hour, you get a family-friendly meal that tastes like it’s been simmering all afternoon.
Serve it straight from the pot with a sprinkle of cheddar and a little fresh parsley, and you’ve got Southern comfort in a bowl.
What You Need to Make This Southern Beef Goulash
- Olive oil – For sautéing the onion and helping the flavors bloom.
- Yellow onion – Adds sweetness and depth as the base of the dish.
- Garlic – Brings that savory aroma that makes the sauce taste homemade.
- Ground beef – The hearty backbone of the goulash; use lean so it doesn’t get greasy.
- Elbow macaroni – Classic pasta shape that soaks up the sauce and stays tender.
- Tomato sauce – Gives the dish its rich, smooth tomato base.
- Diced tomatoes – Add texture, brightness, and extra tomato flavor.
- Beef broth – Cooks the pasta and builds a deeper, beefy sauce.
- Worcestershire sauce – Adds a savory, slightly tangy note that rounds everything out.
- Paprika and Italian seasoning – A warm-spiced, herb blend that makes it taste like Southern home cooking.
- Salt and black pepper – Essential finishing seasonings.
- Cheddar cheese (optional) – Stirred in at the end for a creamy, casserole-style finish.
- Fresh parsley – Optional garnish for a little color and freshness.
Step-by-Step Southern Beef Goulash
STEP 1 – Sauté the Onion and Garlic
Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until it turns soft and translucent. Add the minced garlic and cook for another 30 seconds to a minute, just until fragrant. This layered start gives the goulash that slow-cooked taste even though it comes together fast.
STEP 2 – Brown the Beef
Add the ground beef to the pot, breaking it up with a spoon or spatula as it cooks. Let it brown completely, cooking off any moisture so you get that nice savory flavor. Drain off any excess grease if needed so the final dish isn’t oily. At this point, the pot should smell like the beginnings of chili or meat sauce — exactly what you want.
STEP 3 – Build the Tomato Base
Pour in the tomato sauce, diced tomatoes with their juices, and the beef broth. Stir well to combine. Add the Worcestershire sauce, paprika, Italian seasoning, salt, and black pepper. Give everything a good stir and bring the mixture up to a gentle simmer. This is where all the flavors start to blend together into a rich, tomato-beef sauce.
STEP 4 – Add the Pasta to the Pot
Stir in the uncooked elbow macaroni, making sure it’s fully submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for about 12–15 minutes. Stir occasionally so the pasta doesn’t stick to the bottom. As it cooks, the macaroni will absorb the liquid and the sauce will thicken into that signature goulash consistency.
STEP 5 – Make It Cheesy (Optional but Delicious)
Once the pasta is tender and the sauce has thickened, remove the pot from the heat. If you’re using cheddar, stir in the shredded cheese until it melts into the goulash, turning it into a creamy, ultra-comforting version. Let the pot sit for about 5 minutes — it will thicken slightly as it rests, making it perfect for spooning into bowls.
STEP 6 – Serve It Up
Ladle the goulash into bowls and garnish with fresh chopped parsley if you like. Serve hot with cornbread, garlic toast, or even a simple green salad to balance the richness. It’s rustic, filling, and absolutely hits the spot.
Can I Use a Different Pasta Shape?
Yes. Elbow macaroni is classic for Southern-style goulash, but small pasta shapes like shells, ditalini, or rotini work just as well. Just make sure to use a similar amount and check for doneness a minute or two early, since different shapes cook at different rates.
What If the Sauce Gets Too Thick?
If the pasta absorbs more liquid than you expected, simply splash in a bit more beef broth or even water and stir it through. Goulash should be saucy and scoopable, not dry, so adjust the consistency right at the end to get it where you like it.
Can I Add Vegetables?
Definitely. You can stir in diced bell pepper with the onion, or add a handful of frozen corn or peas during the last few minutes of cooking. It’s an easy way to bulk it up or stretch it for a crowd without losing that classic flavor.
Helpful Tips
- Use good broth: Beef broth adds more depth than water and keeps the sauce flavorful.
- Don’t overcook the pasta: Pull it off the heat as soon as it’s tender — it will keep softening as it rests.
- Taste before serving: The tomatoes and broth both contain salt, so season at the end to avoid over-salting.
Serving Ideas for Southern Beef Goulash
This dish is hearty enough to stand on its own, but it pairs wonderfully with buttery cornbread, Texas toast, or even simple coleslaw for contrast. It’s also a great potluck dish since it reheats well and feeds a crowd.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if it’s thickened. This goulash also freezes well — let it cool completely, freeze in portions, and thaw in the fridge before reheating for an easy future meal.
Hearty Southern Beef Goulash
Ingredients
- 1 tablespoon of olive oil for sautéing
- 1 medium yellow onion finely chopped
- 2 cloves of garlic minced to a paste
- 1½ pounds of ground beef lean
- 2 cups of dry elbow-shaped pasta
- 15 ounces of tomato purée canned
- 14.5 ounces of chopped tomatoes with their juices
- 3 cups of rich beef stock
- 1 tablespoon of Worcestershire sauce
- 1½ teaspoons of sweet paprika
- 1 teaspoon of dried Italian herb blend
- ½ teaspoon of ground black pepper
- ½ teaspoon of fine sea salt or adjusted to taste
- 1 cup of shredded cheddar cheese optional for a creamy touch
- Fresh parsley finely chopped, optional for garnish
Instructions
- Warm the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. Stir in the garlic and cook for an additional minute until aromatic.
- Incorporate the ground beef into the pot, breaking it apart with a wooden spoon. Cook thoroughly until browned. Drain off any rendered fat to avoid greasiness.
- Pour in the tomato purée, diced tomatoes along with their liquid, and beef broth. Mix in the Worcestershire sauce, paprika, Italian herbs, salt, and black pepper. Stir everything well and bring to a low boil.
- Add the uncooked elbow pasta to the simmering mixture. Reduce heat to medium-low, cover with a lid, and let simmer gently for 12–15 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly and the sauce thickens.
- Remove the pot from the heat source. If using, fold in the shredded cheddar cheese for a rich and creamy consistency. Allow the dish to rest uncovered for 5 minutes to further thicken.
- Spoon the goulash into serving bowls and sprinkle with chopped parsley, if using, before serving warm.