Here’s a detailed and unique article about Southern Old Fashioned Goulash, including step-by-step instructions for making it:

Southern Old Fashioned Goulash: A Hearty Classic

There’s something irresistibly comforting about a steaming plate of Southern Old Fashioned Goulash. This timeless dish, cherished across generations in the American South, combines simple ingredients into a rich, flavorful meal that warms the heart. Often served as a family dinner, this goulash is both budget-friendly and satisfying, making it a staple in Southern kitchens. Unlike European goulash, this Southern version is more of a pasta casserole with a meaty tomato base, ideal for feeding a crowd or meal prepping for the week.

Ingredients

To make a traditional Southern Old Fashioned Goulash, you’ll need the following ingredients:

• 1 pound ground beef (or a mix of beef and pork for extra flavor)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes (optional, for chunkier texture)
• 1 cup beef broth or water
• 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar (balances acidity)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional, for a subtle smoky flavor)
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional, for topping)
• Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Brown the Meat

Start by heating a large skillet or heavy-bottomed pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 6–8 minutes. Make sure there is no pink remaining.

Once browned, drain excess fat if necessary. Browning the meat properly is key to developing a rich flavor base.

Step 2: Sauté Vegetables

In the same skillet, add the chopped onion, diced bell pepper, and minced garlic. Sauté for 4–5 minutes until the onions are translucent and the peppers have softened. The garlic should become fragrant but not burnt. This step builds the aromatic backbone of your goulash.

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