southern goulash

★★★★★ 6 Reviews
Jeanette_Wrobel avatar
By Jeanette Wrobel
from 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
★★★★★ 6 Reviews
serves 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
    water
  • 1 Tbsp
    sugar
  • 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.
    1
    Brown ground beef along with the chopped onion and the chopped bell pepper.
  • Tomatoes, tomato sauce, and seasonings added to the pan.
    2
    Add the tomatoes, tomato sauce, and seasonings.
  • Macaroni and water added to the skillet.
    3
    Then add macaroni and water.
  • Goulash coming to a boil.
    4
    Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
  • Skillet covered and goulash simmering.
    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.
  • Sprinkling goulash with cheese.
    6
    Before serving, sprinkle with the Parmesan and the cheddar cheeses.
  • Southern Goulash with cheese melted on top.
    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!
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