Southern old-fashioned goulash is an unpretentious, memorable one-pot meal. It doesn’t rely on fancy ingredients — just simple pantry staples, steady heat, and a bit of patience. The result is more than the sum of its parts: warming, familiar, and reliably satisfying.
At its core, this goulash is comfort food made easy. Ground beef simmers in a tomato-forward sauce while elbow macaroni cooks right in the pot, absorbing flavor as it softens. Basic seasonings let the ingredients shine, creating a dish that works equally well for busy weeknights, chilly evenings, or any time you want something hearty and straightforward.
What sets Southern goulash apart is how everything cooks together so the pasta soaks up the sauce rather than just sitting in it. As the macaroni swells it naturally thickens the sauce, giving the dish a rich, hearty texture without adding thickeners. The shared cooking also deepens the flavor, making it ideal for leftovers.
Jump to Recipe
The key is properly browning the beef first. Let the meat caramelize to build a deep base of flavor. When the onion and garlic soften in those same drippings, the tomatoes and seasonings have something to cling to. Rushing this step results in flat flavor; taking the time adds payoff later.
Another practical tip: hold back a little of the cooking liquid until you add the pasta. Adding water gradually gives you control over the final consistency — thick and scoopable or slightly saucier, depending on your preference.
Goulash is forgiving and economical. It reheats well, often tastes better the next day, and stretches to feed a crowd. A sprinkle of shredded cheddar on top is optional but traditional — it melts into the warm goulash and adds a touch of richness without overwhelming the dish.
This is not a showy dish meant to impress with presentation. It’s meant to fill plates, calm a noisy table, and leave everyone satisfied. Southern old-fashioned goulash needs no reinvention; its simplicity and flavor do the work.
Southern Old-Fashioned Goulash Recipe
0.0 from 0 votes
Old-fashioned goulash is a Southern classic made with ground beef, elbow macaroni, and a rich tomato sauce, all cooked together in one pot. This easy recipe is hearty, filling, and perfect for a cozy family dinner.
4
servings
10
minutes
30
minutes
430
kcal
40
minutes
Ingredients
-
1 lb ground beef
-
1 large onion, chopped
-
2 cloves garlic, minced
-
1 can tomato sauce (15 oz)
-
1 can diced tomatoes, undrained (14.5 oz)
-
1 tbsp Worcestershire sauce
-
1 tsp Italian seasoning
-
Salt, to taste
-
Black pepper, to taste
-
2 elbow macaroni, uncooked
-
2 cups water
-
1 cup shredded cheddar cheese (optional)
Directions
- Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat if needed.
- Add the chopped onion and cook until softened and translucent.
- Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to a minute.
- Add the tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine.
- Stir in the uncooked macaroni and the water. Bring to a gentle simmer, cover, and cook until the pasta is tender, stirring occasionally to prevent sticking. Hold back a little water if you prefer a thicker result and add more as needed.
- If desired, sprinkle shredded cheddar cheese over the hot goulash, allow it to melt, then serve immediately.
Notes
- Goulash thickens as it rests; simmer uncovered for a few minutes at the end for a firmer texture. Leftovers often develop deeper flavor and reheat nicely the next day.