“Looking for a quick and easy Southern Goulash recipe? This hearty one-pot meal is made with ground beef, elbow pasta, and a rich tomato sauce, simmered to perfection with bold flavors like Cajun seasoning, garlic, and Worcestershire sauce. Ready in under an hour, this classic American comfort food is perfect for busy weeknights or family dinners. Customize with veggies, top with Cheddar cheese and sour cream, and enjoy a warm, satisfying dish that everyone will love. Plus, it’s easy to make ahead and freezes well for meal prep!”
A hearty and comforting one-pot meal, Southern Ghoulash combines tender ground beef, flavorful seasonings, and classic elbow pasta in a rich tomato-based sauce. Perfect for weeknight dinners or family gatherings, this dish is quick, easy, and packed with bold, savory flavors.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1/2 red or green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 (14 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 2 tsp Worcestershire sauce
- 1/2 tbsp sugar
- 1/2 tbsp Italian seasoning
- 1/2 tsp Cajun seasoning
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 2 bay leaves
- 1 cup water
- 1 1/2 cups uncooked elbow pasta
- 5 oz canned corn, drained
- 4 tbsp sour cream (optional, for serving)
- Shredded Cheddar cheese (optional, for serving)
Instructions
- Cook the Beef and Vegetables:
Heat a lightly greased Dutch oven or heavy-bottomed pan over medium heat. Add the ground beef, chopped onion, and bell pepper. Cook, stirring and breaking apart the meat, for about 5 minutes or until the beef is browned and no longer pink. - Drain and Sauté:
Drain any excess grease from the pan. Return it to the stovetop, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant. - Simmer the Sauce:
Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, sugar, bay leaves, Italian seasoning, Cajun seasoning, sea salt, paprika, and black pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to blend. - Cook the Pasta:
Add the water and uncooked elbow pasta to the pot. Cover with a lid and simmer for approximately 15 minutes, stirring occasionally, until the pasta is cooked and tender. Remove and discard the bay leaves. - Add the Corn:
Stir in the drained canned corn and cook for an additional 1-2 minutes until heated through. - Serve:
Divide the goulash between plates or bowls. Top each serving with shredded Cheddar cheese and a spoonful of sour cream, if desired. Enjoy!
Tips
- Drain the grease: Properly draining the grease from the beef ensures a lighter, less oily dish.
- Simmer with a lid: This helps cook the pasta evenly and prevents the sauce from evaporating too quickly.
- Stir occasionally: Stirring prevents the pasta from sticking to the bottom of the pot.
Variations and Substitutions
- Protein swap: Substitute ground beef with ground turkey, chicken, or plant-based meat for a different flavor.
- Vegetable boost: Add chopped zucchini, mushrooms, or spinach for extra nutrients.
- Spice level: Adjust the Cajun seasoning and red pepper flakes to make it more or less spicy.
- Gluten-free option: Use gluten-free pasta for a gluten-free version.
FAQs
Can I make this ahead of time?
Yes! Southern Ghoulash can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Can I freeze it?
Absolutely! Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Do I need to pre-cook the pasta?
No, the uncooked pasta simmers directly in the sauce, absorbing its flavors as it cooks.
Serving Suggestions
- Serve Southern Ghoulash with a side of crusty garlic bread or cornbread.
- Pair it with a fresh green salad or sautéed vegetables for a balanced meal.
- Garnish with fresh herbs like parsley or green onions for a burst of color and flavor.
Why You’ll Love This Recipe
- One-pot convenience: Minimal cleanup with everything cooked in one pot.
- Hearty and filling: Perfect for feeding a hungry family or a crowd.
- Customizable: Easily adaptable to different tastes and dietary needs.
- Comfort food classic: A warm, satisfying dish that brings back nostalgic flavors of home-cooked meals.
Southern Ghoulash
4-6
servings10
minutes25
minutesIngredients
1 lb ground beef
1 medium yellow onion, chopped
1/2 red or green bell pepper, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
1 (14 oz) can tomato sauce
1 (14 oz) can diced tomatoes
2 tsp Worcestershire sauce
1/2 tbsp sugar
1/2 tbsp Italian seasoning
1/2 tsp Cajun seasoning
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp black pepper
2 bay leaves
1 cup water
1 1/2 cups uncooked elbow pasta
5 oz canned corn, drained
4 tbsp sour cream (optional, for serving)
Shredded Cheddar cheese (optional, for serving)
Directions
- Cook the Beef and Vegetables:
- Heat a lightly greased Dutch oven or heavy-bottomed pan over medium heat. Add the ground beef, chopped onion, and bell pepper. Cook, stirring and breaking apart the meat, for about 5 minutes or until the beef is browned and no longer pink.
- Drain and Sauté:
- Drain any excess grease from the pan. Return it to the stovetop, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
- Simmer the Sauce:
- Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, sugar, bay leaves, Italian seasoning, Cajun seasoning, sea salt, paprika, and black pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to blend.
- Cook the Pasta:
- Add the water and uncooked elbow pasta to the pot. Cover with a lid and simmer for approximately 15 minutes, stirring occasionally, until the pasta is cooked and tender. Remove and discard the bay leaves.
- Add the Corn:
- Stir in the drained canned corn and cook for an additional 1-2 minutes until heated through.
- Serve:
- Divide the goulash between plates or bowls. Top each serving with shredded Cheddar cheese and a spoonful of sour cream, if desired. Enjoy!
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