southern goulash

Name: Southern Goulash
Prep time: 35 min
Cook time: 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1 pound(s) ground chuck; 1 medium onion, chopped; 1/3 cup(s) red or green bell pepper chopped; 2 cup(s) elbow macaroni, uncooked; 1 can(s) stewed tomatoes, 15 oz; 1 can(s) tomato sauce, 15 oz; 4 cup(s) water; 1 tablespoon(s) sugar; 1 tablespoon(s) Italian seasoning; 1 tablespoon(s) Worcestershire sauce; 1 teaspoon(s) seasoning salt; 1 teaspoon(s) garlic salt; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) Cajun seasoning, like Tony Chachere (optional); 1/2 cup(s) grated Parmesan cheese; - dash of tobasco; 2 cup(s) cheddar cheese, shredded

(11 RATINGS)

3.12K Pinches 13 Photos

Jeanette Wrobel

Hendersonville, NC

Updated on Nov 18, 2025

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

Rate

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

prep time 35 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 pound ground chuck
1 medium onion, chopped
1/3 cup red or green bell pepper chopped
2 cups elbow macaroni, uncooked
1 can stewed tomatoes, 15 oz
1 can tomato sauce, 15 oz
4 cups water
1 tablespoon sugar
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
1 teaspoon seasoning salt
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 teaspoon Cajun seasoning, like Tony Chachere (optional)
1/2 cup grated Parmesan cheese
- dash of tobasco
2 cups cheddar cheese, shredded

How To Make southern goulash

Step 1

Brown ground beef along with the chopped onion and the chopped bell pepper.

Step 2

Add the tomatoes, tomato sauce, and seasonings.
Step 3

Then add macaroni and water.
Step 4

Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
Step 5

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.
Step 6

Before serving, sprinkle with the Parmesan and the cheddar cheeses.
Step 7

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!
https://youtu.be/-XA5MCS6Rvk?si=IYNv2kV0Jg_p13V4
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Nutrition Facts

(per serving*)

calories: 924kcal, carbohydrates: 77g, cholesterol: 148mg, fat: 47g, fiber: 7g, protein: 49g, saturated fat: 22g, sodium: 2545mg, sugar: 15g, unsaturated fat: 24g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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