Some weeknight dinners earn their spot in the rotation by being simple, filling, and made from things you probably already have. Southern Old-Fashioned Goulash is that kind of meal. Ground beef is browned with onion and garlic, simmered with tomato sauce, diced tomatoes, Worcestershire sauce, and Italian seasoning, and cooked together with elbow macaroni and water, so the pasta softens right in the sauce. Shredded cheddar is optional on top.
The source lists a total time of 40 minutes and serves 4, which makes this a practical dinner for a busy evening. It is hearty without being complicated: one pound of beef, a handful of pantry staples, and a single pot.
This guide covers why the recipe appeals, what each ingredient does, a suggested method, a recipe card, the nutrition information provided by the source, tips, variations, serving ideas, storage, troubleshooting, and answers to common questions.
A note about this recipe’s source: the page provided ingredients, timing, servings, and nutrition, but the cooking instructions were behind a “read the full instructions” link and were not included. The method below is therefore labeled as general guidance, not from the source. Please replace it with your own tested steps if you have them.
Why You Will Love This Southern Old-Fashioned Goulash
- One-pot cooking. The macaroni cooks in the sauce, so there is no separate pot of boiling water.
- Pantry-friendly ingredients. Ground beef, onion, garlic, canned tomatoes, Worcestershire sauce, Italian seasoning, and elbow macaroni.
- Ready in about 40 minutes. The source lists a total time of 40 minutes.
- Hearty and filling. Each portion is listed at 500 calories and 30 grams of protein.
- Family-friendly. Familiar flavors and soft pasta make it easy to serve to a table of different eaters.
- Flexible finish. Cheddar is optional, so you can top it or leave it plain.
- Good for leftovers. Saucy pasta dishes like this are often packed up for lunch the next day. This is general, not from the source.
At a Glance
| Detail | Amount |
|---|---|
| Total time | 40 minutes |
| Servings | 4 |
| Calories per serving | 500 |
| Main protein | 1 pound ground beef |
| Pasta | Elbow macaroni, uncooked (amount not stated; see note) |
| Liquid | Tomato sauce, diced tomatoes with their juices, and 2 cups water |
| Optional topping | 1 cup shredded cheddar |
The source does not break the 40 minutes into prep and cook time.
Ingredients for Southern Old-Fashioned Goulash
- 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, to taste
- Black pepper, to taste
- Elbow macaroni, uncooked (amount not given; see note)
- 2 cups water
- 1 cup shredded cheddar cheese (optional)
[Editor note: the source lists the macaroni as “2” with no unit or ingredient measurement attached, and it is not clear whether this means 2 cups, 2 ounces, or something else. Please confirm and add the correct amount. The amount matters because it determines how much liquid the pasta needs and how the finished dish turns out.]
A Closer Look at the Ingredients
Ground Beef
One pound of ground beef is the base of the dish and the main source of protein. The source does not specify a fat percentage.
Onion and Garlic
One large chopped onion and two cloves of minced garlic build the savory base. The onion adds sweetness as it softens, and the garlic adds aroma.
Tomato Sauce
One 15-ounce can of tomato sauce provides the smooth body of the sauce.
Diced Tomatoes
One 14.5-ounce can of diced tomatoes, undrained, adds texture and tomato juice. The source says to use them undrained, so the liquid goes into the pot with them.
Worcestershire Sauce
One tablespoon adds a savory, tangy depth that works well with beef.
Italian Seasoning
One teaspoon of Italian seasoning, a dried herb blend, adds herby flavor to the tomato sauce.
Salt and Black Pepper
The source says to add both to taste. Because canned tomato products and Worcestershire sauce already contain salt, taste before you season. This is general guidance, not from the source.
Elbow Macaroni
Elbow macaroni is added uncooked, and it cooks in the liquid. Its small, curved shape holds the sauce well.
Water
Two cups of water are added along with the tomato products to cook the pasta.
Shredded Cheddar Cheese (Optional)
One cup of shredded cheddar can be added at the end, and the source marks it as optional.
How to Make Southern Old-Fashioned Goulash
[Editor note: the source’s cooking instructions were not provided. The steps below are a general one-pot method based on the ingredient list. They are not from the source, and no timings are given beyond the source’s 40-minute total. Please replace them with your tested method.]
Step 1: Brown the Beef and Onion
Place a large, deep skillet or pot over medium heat. Add the ground beef and chopped onion, and cook, breaking up the meat with a spoon, until the beef is browned and no pink remains and the onion is soft. Drain excess fat if there is a lot.
Browning develops flavor, and cooking the onion with the beef lets it soften in the fat.
Step 2: Add the Garlic
Stir in the minced garlic and cook for a short time, until fragrant.
Garlic burns easily, so it goes in after the beef and onion are mostly cooked.
Step 3: Add the Sauce, Tomatoes, and Seasonings
Stir in the tomato sauce, the undrained diced tomatoes, the Worcestershire sauce, the Italian seasoning, and a little salt and pepper.
Step 4: Add the Water and Macaroni
Add the water and the uncooked macaroni, and stir so the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer, stirring occasionally, until the macaroni is tender.
Stirring prevents the pasta from sticking to the bottom of the pot. The pasta thickens the sauce slightly as it cooks.
Step 5: Season and Finish
Taste and adjust the salt and pepper. If you are using cheddar, sprinkle it on top, cover the pot for a minute or two to melt it, and serve hot.
Southern Old-Fashioned Goulash Recipe Card
Total time: 40 minutes Servings: 4 Calories: 500 per serving
Ingredients
- 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 black pepper, to taste
- Elbow macaroni, uncooked (amount to be confirmed)
- 2 cups water
- 1 cup shredded cheddar cheese (optional)
Instructions (general guidance, not from the source)
- Brown the beef and onion in a large, deep skillet or pot over medium heat. Drain excess fat.
- Add the garlic and cook until fragrant.
- Stir in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Add the water and macaroni. Bring to a gentle boil, then cover and simmer, stirring occasionally, until the macaroni is tender.
- Adjust the seasoning, top with cheddar if using, and serve hot.
Nutrition Information
The source provides the following values. Units are as listed by the source. The percentage figures on the source page are not repeated here, because their basis is not clear.
| Nutrient | Amount |
|---|---|
| Calories | 500 |
| Total fat | 33 g |
| Saturated fat | 14 g |
| Trans fat | 1.3 g |
| Cholesterol | 108 mg |
| Carbohydrate | 22 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 1,215 mg |
| Protein | 30 g |
The source lists the calories as per portion. [Editor note: please confirm that the other values are also per portion and whether they include the optional cheddar. The carbohydrate figure (22 g) seems low for a dish made with pasta, which may mean the macaroni amount is smaller than expected or that the values were calculated differently. Please verify before publishing.]
Why This Recipe Works
One pot keeps it simple. Everything cooks in the same pan, which means less cleanup.
The pasta cooks in the sauce. It absorbs the tomato and beef flavors as it softens.
Canned tomatoes give body and flavor. Tomato sauce supplies smoothness and the diced tomatoes supply texture.
Worcestershire adds depth. A tablespoon gives the beef a savory edge.
Cheddar adds richness. The optional cheese finishes the dish with creaminess.
Understanding the Method
This section explains the reasoning behind the suggested steps. It is general guidance.
Why Brown the Beef First?
Browned meat has more flavor than meat that is simply simmered. It also lets you remove excess fat before the sauce goes in.
Why Cook the Onion with the Beef?
The fat from the meat helps the onion soften, and the onion’s moisture helps release the browned bits from the pan.
Why Add the Garlic Later?
Garlic cooks quickly and turns bitter if it burns. Adding it late keeps its flavor sweet and aromatic.
Why Use the Diced Tomatoes Undrained?
The juices are part of the cooking liquid. The source says to use them undrained.
Why Cook the Pasta in the Sauce?
The pasta absorbs flavor from the sauce and releases starch that thickens it slightly. It also saves a pot.
Why Stir Occasionally?
Pasta in a thick sauce can stick to the bottom of the pot. Stirring prevents that and helps the macaroni cook evenly.
Why Taste Before Salting?
Canned tomatoes and Worcestershire sauce both contain salt. The source lists a high sodium value of 1,215 mg per portion, so season gradually.
Planning Your Dinner
Timing
The source lists 40 minutes in total, without a prep and cook split. A fair part of the time goes to chopping and browning, and the rest to simmering the pasta.
A Simple Order of Work
- Chop the onion and mince the garlic.
- Open the cans and measure the water.
- Brown the beef and onion.
- Add the garlic, tomato products, and seasonings.
- Add the water and macaroni, and simmer until tender.
- Top with cheese, if using, and serve.
Equipment
You will need a large, deep skillet or pot with a lid, a spoon or spatula for breaking up the beef, a can opener, and measuring cups and spoons.
Expert Tips for Success
These tips are general guidance, not from the source.
- Use a pot that is large enough. The pasta needs room to expand and the liquid needs room to simmer.
- Break the beef into small pieces. Smaller crumbles mix evenly with the pasta.
- Stir as it simmers. It keeps the pasta from sticking.
- Check the pasta early. Taste a piece before the full cooking time has passed.
- Season at the end. The canned ingredients are already salty.
- Add cheese last. It melts best on the hot dish and does not scorch.
- Let it rest briefly. A few minutes off the heat lets the sauce thicken before serving.
Variations and Substitutions
The source suggests none beyond making the cheddar optional. These ideas are my own and have not been tested:
- Different pasta shapes. Small shells or rotini may work, but cooking time and liquid could change.
- A bit of heat. Add a pinch of crushed red pepper with the seasonings.
- Extra vegetables. Diced bell pepper could be added with the onion.
- Different cheese. Another melting cheese could replace the cheddar.
Any of these may change the moisture, so watch the pot as it cooks.
What to Serve with Southern Old-Fashioned Goulash
The source does not suggest sides. These are my suggestions:
- A green salad. A fresh contrast to the rich sauce.
- Steamed or buttered green beans. A simple vegetable side.
- Garlic bread or dinner rolls. For mopping up extra sauce.
- Cornbread. A natural match for a Southern-style meal.
Storage and Leftovers
The source does not give storage, reheating, or freezing instructions. [Editor note: please test and add this guidance. As general food-safety guidance, not from the source, cooked leftovers should be refrigerated promptly, but a specific storage time for this recipe has not been verified. Pasta tends to absorb liquid as it sits, so a splash of water or broth may be needed when reheating.]
Working with the Pasta and the Liquid
The balance of pasta and liquid is the most important thing to get right in a one-pot dish like this. Here is how the pieces fit together, based on the source’s ingredient list. The advice is general guidance, not from the source.
Where the Liquid Comes From
The pot receives liquid from three places: the tomato sauce, the juices in the undrained diced tomatoes, and 2 cups of water. The macaroni absorbs a good share of that as it cooks, and the rest becomes the sauce. This is why the amount of macaroni matters so much, and why the editor note about the missing measurement is worth resolving before you publish.
Keeping the Pasta Submerged
Dry macaroni cooks evenly when it is mostly covered by liquid. If pieces stick out of the sauce, stir them down and cover the pot so the steam helps them soften.
Judging Doneness
Taste a piece of macaroni a few minutes before you expect it to be done. It should be tender but still hold its shape. Pasta that cooks in a thick sauce can go from firm to soft quickly near the end.
Adjusting the Consistency
If the finished goulash looks too thick, a splash of water stirred in will loosen it. If it looks too thin, a few minutes of simmering without the lid will thicken it. The pasta also keeps absorbing liquid as the dish rests, so slightly saucy is a good place to stop.
Thinking About Seasoning
The source gives only a loose instruction for salt and pepper, which is “to taste,” and lists a sodium value of 1,215 mg per portion. A few notes, all general guidance:
- Taste at the end, not the beginning. Tomato sauce, canned tomatoes, and Worcestershire sauce all carry salt, and the flavors concentrate as the sauce simmers.
- Pepper brightens the dish. Fresh black pepper added near the end tastes sharper than pepper cooked for a long time.
- The Italian seasoning is gentle. One teaspoon for a full pot is a modest amount. If your dried herbs are old, you may want a little more, and if they are fresh, a little less.
- The cheddar adds salt too. If you plan to top the dish with a cup of cheese, hold back on the salt until after it has melted.
Serving Goulash for a Family Dinner
A pot of goulash is easy to serve at the table. Set the pot on a trivet, keep the cheddar in a small bowl so each person can add their own, and put out bread or a salad on the side. Because the dish serves 4 and each portion is listed at 500 calories, it works as a complete main course without a heavy side. If you need to stretch it for a larger group, a simple salad and bread, as suggested above, can help. The source does not give guidance for doubling the recipe, so if you do, check the pot size and the liquid amounts.
Troubleshooting Guide
This section is general guidance, not from the source.
The pasta is undercooked
It may need more time or more liquid. Add a splash of water, cover, and simmer longer, stirring.
The pasta is mushy
It may have cooked too long. Check for tenderness early next time and take the pot off the heat as soon as the pasta is done.
The dish is too thick
Stir in a little water or broth until it loosens.
The dish is too watery
Simmer uncovered for a few minutes, stirring, until the sauce thickens.
The dish is greasy
Drain excess fat after browning the beef.
The dish is too salty
The canned ingredients and Worcestershire sauce add salt. Season gradually and serve with an unsalted side such as plain rice or bread.
The pasta is sticking to the bottom
Stir more often and use a heavy-bottomed pot.
The cheese is stringy or greasy
Add it off the heat or on low heat and let it melt gently.
Frequently Asked Questions
How many does it serve?
The source says 4.
How long does it take?
The source lists 40 minutes in total.
How many calories are in a serving?
The source lists 500 calories per portion.
How much macaroni do I use?
The source does not give a clear amount. See the editor note above.
Do I cook the macaroni first?
The source lists the macaroni as uncooked, so it cooks in the pot with the sauce and water.
Do I drain the diced tomatoes?
No. The source says to use them undrained.
Is the cheese required?
No. The source marks the cheddar as optional.
Can I make it ahead?
The source does not say.
Can I freeze it?
The source does not say.
How do I store leftovers?
The source does not say.
What should I serve with it?
A salad, green beans, or bread would suit it. These are my suggestions.
Final Thoughts
Southern Old-Fashioned Goulash is a simple, filling dinner of ground beef, tomatoes, and macaroni cooked together in one pot. With a total time of 40 minutes and a short ingredient list, it suits a busy evening.
Brown the beef well, taste before you salt, keep an eye on the pasta, and finish with cheddar if you like. Serve it hot with a simple side.
