Real Recipes From Real Home Cooks ®

southern goulash

(9 ratings)
Blue Ribbon Recipe by
Jeanette Wrobel
Hendersonville, NC

It's a quick, economic meal that really stretches a pound of ground beef.

Blue Ribbon Recipe

Jennifer's Southern goulash is fantastic! There are so many versions of goulash and, in the Test Kitchen, we were a big fan of this flavorful one. The fresh onions and bell pepper add a lot of flavor, but it's the spices where the real flavor comes in. Follow her measurements and you'll have one delicious meal. The recipe only uses 1 pound of ground meat and is hearty enough to feed a family. Have this handy for a quick weeknight meal on a budget.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 4 -6
prep time 35 Min
cook time 30 Min
method Stove Top

Ingredients For southern goulash

  • 1 lb
    ground chuck
  • 1 md
    onion, chopped
  • 1/3 c
    red or green bell pepper chopped
  • 2 c
    elbow macaroni, uncooked
  • 1 can
    stewed tomatoes, 15 oz
  • 1 can
    tomato sauce, 15 oz
  • 4 c
  • 1 Tbsp
  • 1 Tbsp
    Italian seasoning
  • 1 Tbsp
    Worcestershire sauce
  • 1 tsp
    seasoning salt
  • 1 tsp
    garlic salt
  • 1 tsp
    black pepper
  • 1/2 tsp
    Cajun seasoning, like Tony Chachere (optional)
  • 1/2 c
    grated Parmesan cheese
  • dash of tobasco
  • 2 c
    cheddar cheese, shredded

How To Make southern goulash

  • Browning beef with onion and bell pepper.
    Brown ground beef along with the chopped onion and the chopped bell pepper.
  • Tomatoes, tomato sauce, and seasonings added to the pan.
    Add the tomatoes, tomato sauce, and seasonings.
  • Macaroni and water added to the skillet.
    Then add macaroni and water.
  • Goulash coming to a boil.
    Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
  • Skillet covered and goulash simmering.
    Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
  • Sprinkling goulash with cheese.
    Before serving, sprinkle with the Parmesan and the cheddar cheeses.
  • Southern Goulash with cheese melted on top.
    If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!