Southern Old Fashioned Goulash

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, yet full of flavor. Everything cooks in one pot, which means less cleanup and more time to enjoy the meal. The beef and pasta soak up the rich tomato sauce and seasonings, while the optional cheddar cheese on top adds a gooey, melty finish. It’s kid-friendly, budget-friendly, and always satisfying. Plus, it’s easy to customize based on what I have in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 cups elbow macaroni, uncooked
2 cups water
1 cup shredded cheddar cheese (optional)

Directions

Brown the beef: I start by cooking the ground beef in a large skillet or Dutch oven over medium heat until it’s fully browned. I drain off any excess fat to keep it from getting greasy.

Add aromatics: Next, I stir in the chopped onion and minced garlic, cooking until the onion is soft and translucent—about 5 minutes.

Simmer the sauce: I add the tomato sauce, diced tomatoes (with their juice), Worcestershire sauce, Italian seasoning, salt, and pepper. I bring everything to a gentle simmer so the flavors start to blend.

Add pasta and water: I stir in the uncooked elbow macaroni and 2 cups of water. I make sure the pasta is evenly mixed into the sauce.

Cook until tender: I cover the pot and let everything simmer on low heat for 15–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Add cheese (optional): If I’m using cheddar cheese, I sprinkle it over the top right at the end and let it melt for a few minutes before serving.

Servings and timing

This recipe makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Veggie boost: I add bell peppers, zucchini, or mushrooms when cooking the onions for a more colorful and nutrient-rich version.

• Lighter version: I swap ground beef for ground turkey or chicken to lighten things up.

• Spicy kick: A pinch of red pepper flakes or a dash of hot sauce adds just the right heat when I’m in the mood for something spicier.

• Creamier texture: I’ve stirred in a dollop of sour cream or a splash of cream at the end for a creamy twist.

• Extra cheesy: I mix some of the cheddar into the pasta while it’s still hot for a cheesier, casserole-style finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a saucepan over medium heat with a splash of water or broth to loosen it up. It also microwaves well in individual portions—just cover and heat until hot throughout. This dish freezes nicely, too—just thaw in the fridge overnight and reheat as needed.

FAQs

Can I make this ahead of time?

Yes, I often make it ahead and reheat it for dinner or meal prep. The flavors actually improve as it sits.

Can I use a different type of pasta?

Absolutely. I’ve made this with shells, rotini, or penne. I just adjust the cooking time based on the pasta type.

Can I double the recipe?

Yes, this recipe doubles easily if I’m feeding a larger group or want leftovers for the week.

What can I serve with it?

I usually serve it with garlic bread, a side salad, or steamed green beans for a balanced meal.

Is this a freezer-friendly recipe?

Yes, I freeze portions in airtight containers for up to 3 months. I just thaw overnight and reheat on the stove or in the microwave.

Conclusion

Southern Old Fashioned Goulash is a timeless recipe I keep in my back pocket for those nights when I want something warm, filling, and easy. It’s classic comfort food made simple—with minimal ingredients and maximum flavor. Whether I’m feeding the family or looking for a satisfying one-pot dinner, this dish always delivers.

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