Southern Goulash

5 from 3 votes

This Southern Goulash recipe is the perfect solution for busy families looking for a quick, comforting meal. Combining savory ground beef, tangy tomatoes, and tender pasta, this dish is easy to make and packed with flavor.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Southern

Servings:

Calories: 497kcal

Author: Jami Powell

Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

Ingredients

2 cups Shellbow macaroni or elbow macaroni
2 pounds lean ground beef
2 medium onions diced
2 cans (14.5 ounces each) diced tomatoes
2 cans (15 ounces each) tomato sauce, about 3 to 3½ cups total
2 cloves garlic minced
2 ¼ cups beef broth
½ cup red wine optional, for depth of flavor
1 teaspoon Worcestershire sauce
2 tablespoons Italian seasoning
1 teaspoon paprika
2 bay leaves
salt and black pepper to taste

Optional Garnish

1 cup shredded cheddar or mozzarella cheese
¼ cup chopped fresh basil or parsley

Instructions

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it into small pieces. Drain excess fat if necessary.
Add the diced onions to the pot, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Stir in the diced tomatoes, tomato sauce, red wine, Worcestershire sauce, Italian seasoning, paprika, and bay leaves. Add the beef broth and bring the mixture to a boil.
Stir in the shellbow macaroni. Reduce the heat to low, cover, and let it simmer for 15–20 minutes, stirring now and then, until the pasta is tender and the sauce has thickened. Add a splash of broth if it starts to look too dry.
Remove the bay leaves. Adjust seasoning with salt and black pepper.
If using, top with the shredded cheddar or mozzarella cheese until melted and well combined. Serve hot, garnished with fresh basil or parsley if desired.

Video

Notes

Storage Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat Reheat on the stovetop or in the microwave until warmed through. Add a splash of broth if the goulash thickens too much.

Substitutions

Ground Beef: Use ground turkey for a leaner option.
Red Wine: Substitute with extra beef broth or a splash of balsamic vinegar.
Cheddar Cheese: Swap with mozzarella or Monterey Jack for a different flavor.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition