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Southern Goulash


It’s a quick, economic meal that really stretches a pound of ground beef.

Jennifer’s Southern goulash is fantastic! There are so many versions of goulash and, in the Test Kitchen, we were a big fan of this flavorful one. The fresh onions and bell pepper add a lot of flavor, but it’s the spices where the real flavor comes in. Follow her measurements and you’ll have one delicious meal. The recipe only uses 1 pound of ground meat and is hearty enough to feed a family. Have this handy for a quick weeknight meal on a budget

Cook time: 30 Min  Prep time: 35 Min  Serves: 4-6


1 lb ground chuck
1 medium onion, chopped
1/3 c red or green bell pepper chopped
2 c elbow macaroni, uncooked
1 can(s) stewed tomatoes, 15 oz
1 can(s) tomato sauce, 15 oz
4 c water
1 Tbsp sugar
1 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
1 tsp seasoning salt
1 tsp garlic salt
1 tsp black pepper
1/2 tsp Cajun seasoning, like Tony Chachere (optional)
1/2 c grated Parmesan cheese
dash of tobasco
2 c cheddar cheese, shredded


1. Brown ground beef along with the chopped onion and the chopped bell pepper.
2. Add the tomatoes, tomato sauce, and seasonings.
3. Then add macaroni and water.
4. Bring to a boil then turn to low. Stir well to be sure it isn’t sticking.
5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it’s too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It’s usually not too moist, but sometimes you do have to add a little water. Don’t overcook the pasta.
6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn’t put cheese on hers. I just happen to like cheese!
Last Step: Don’t forget to share!