Easy recipe for 1-pot Southern Style Goulash
Craving comfort food? This easy Southern Style Goulash is a cheesy, one-pot meal the whole family will love. Discover the simple recipe
Ingredients
- 1 tbsp olive oil
- 1.5 lbs lean ground beef 85/15 recommended
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 can diced tomatoes (28 ounce) undrained
- 1 can tomato sauce (15 ounce)
- 2 cups beef broth low-sodium if preferred
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 cups uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese freshly grated melts best
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and bell pepper and sauté for 4-5 minutes, until softened.
- Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Drain off any excess grease from the pot.
- Stir in the smoked paprika, dried oregano, salt, and black pepper. Pour in the undrained diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir everything together to combine and bring the mixture to a simmer.
- Once simmering, stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is cooked, remove the pot from the heat. Stir in 1.5 cups of the shredded cheddar cheese until it is completely melted and the goulash is creamy. Sprinkle the remaining 0.5 cup of cheese on top, cover for a minute to melt, then serve immediately.
Notes
Variations: Feel free to use ground turkey or Italian sausage instead of ground beef. For extra vegetables, add a can of drained corn or kidney beans along with the macaroni. For a little heat, add a pinch of red pepper flakes with the other spices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. You may need to add a splash of beef broth or water to loosen it up when reheating.
Serving Suggestion: This goulash is a complete meal on its own, but it pairs wonderfully with a side of crusty garlic bread and a simple green salad.
