Why You’ll Love This Recipe

I love this dish because it’s simple, reliable, and full of flavor. It comes together in one pot, making cleanup a breeze, and the ingredients are all pantry staples I usually have on hand. The macaroni cooks right in the sauce, which means every spoonful is infused with savory, tangy flavor. Whether I’m cooking for my family or making a big batch for leftovers, it always hits the spot.

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

In a large skillet or Dutch oven, I cook the ground beef over medium heat until browned. Then I drain off any excess fat.
I add the chopped onion and minced garlic and sauté until the onion is soft and translucent, about 5 minutes.
I stir in the tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, Italian seasoning, salt, and pepper. I bring it to a simmer so the flavors start to blend.
I add the elbow macaroni and water directly to the pot, stirring everything together.
I cover the skillet and let it simmer on low for 15–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
If I’m using cheese, I sprinkle it over the top right before serving and let it melt into the dish for extra creaminess.

Servings and timing

This recipe makes 6 servings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Veggie version: I add chopped bell peppers, zucchini, or even corn when I sauté the onions.
Spicy twist: A dash of hot sauce or a pinch of red pepper flakes gives it a little kick.
Lighter version: I swap the ground beef for ground turkey or chicken to cut back on fat.
Cheesy bake: Sometimes I pour the finished goulash into a baking dish, top with more cheese, and bake at 375°F until bubbly and golden.
Finish with flair: A dollop of sour cream or a sprinkle of chopped parsley adds a fresh touch before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave—just add a splash of water if it’s looking a little dry. I’ve also frozen individual portions, and they hold up well for about 1–2 months. I thaw overnight in the fridge and reheat as needed.

FAQs

Can I use a different type of pasta?

Yes, I sometimes use shells, rotini, or penne if I’m out of elbow macaroni. I just keep an eye on the cook time and adjust the liquid slightly if needed.

How do I keep the pasta from overcooking?

I simmer on low and check the pasta around the 15-minute mark. Stirring occasionally helps keep it from sticking or turning mushy.

Can I make this ahead of time?

Definitely. I often make it in the morning and reheat it later—just stir in a little water or broth to freshen it up before serving.

Is the cheese necessary?

Not at all. I enjoy it both ways. The cheese adds richness, but the dish is still delicious without it.

What sides go well with this?

I like serving it with a green salad or steamed veggies. For a heartier meal, crusty bread or garlic toast is great for soaking up that tomato sauce.

Conclusion

This Southern Old Fashioned Goulash is one of those recipes that feels like a warm hug. It’s comforting, flavorful, and full of home-cooked goodness. Whether I’m making it for a busy weeknight dinner or sharing it with loved ones around the table, it always delivers that perfect mix of nostalgia and satisfaction. And just like my nana’s version, it’s made with love in every bite.