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Close-up of Paula Deen goulash with macaroni and beef in a rustic bowl, topped with fresh parsley

Paula Deen Goulash

This hearty, one-pot goulash recipe is inspired by Paula Deen’s Southern-style classic, featuring seasoned ground beef, tender elbow macaroni, and a rich tomato base, with a few modern upgrades for even more flavor and flexibility.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground beef Lean 85/15 or 90/10 preferred
  • 1 Onion Diced
  • 3 cloves Garlic Minced
  • 2 cups Elbow macaroni Or substitute with gluten-free pasta
  • 2 cans Diced tomatoes 15 oz each, undrained
  • 1 can Tomato sauce 15 oz
  • 1 tbsp Soy sauce Or Worcestershire
  • 1 tbsp Italian seasoning Or your own blend
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper Freshly ground
  • 1 tsp Sugar Optional balances acidity
  • 2 cups Water or broth Beef broth preferred for flavor
  • Optional Add-ins:
  • 1 cup shredded cheddar cheese for creaminess
  • ½ tsp smoked paprika for depth
  • 1 diced bell pepper for texture
  • Chopped parsley or green onions for garnish

Equipment

  • 1 Large Dutch Oven Or any large heavy-bottomed pot
  • 1 Wooden spoon (for stirring)
  • 1 Measuring Cups Optional, for accuracy

Method
 

  1. Brown the beef: In a large Dutch oven, cook ground beef over medium heat until partially browned. Add diced onion and garlic; continue cooking until beef is fully browned and onions are soft. Drain excess fat.
  2. Add seasonings: Stir in diced tomatoes, tomato sauce, soy sauce, Italian seasoning, salt, pepper, and sugar. Let it simmer for 10–15 minutes uncovered for better flavor.
  3. Add pasta and liquid: Stir in elbow macaroni and pour in water or broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until pasta is tender.
  4. Customize (optional): Stir in any optional add-ins like cheese, paprika, or bell pepper. Taste and adjust seasoning.
  5. Rest and serve: Let the goulash rest off the heat for 5–10 minutes to thicken. Garnish and serve warm.

Notes

    • This dish is meal-prep friendly and freezes well. For best results, freeze without the pasta and add fresh when reheating.
    • Easily customizable for dietary needs, try gluten-free pasta, turkey instead of beef, or plant-based alternatives.
    • Great with a side of cornbread, green beans, or garlic toast.