About Brenda Gantt’s Goulash
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for warm, straightforward recipes built on pantry staples. This goulash fits right in with her other one-dish meals: it’s the Southern and Midwestern “American goulash,” not the Hungarian paprika stew of the same name. It leans on ground beef, canned tomatoes, and pasta cooked right in the pot, which is what makes it a true weeknight recipe rather than a special-occasion one.
Recipes like this one were built for feeding a family on a budget, using ingredients that keep well in the pantry: canned tomato sauce, dried macaroni, and a pound or two of ground beef. It’s the kind of dish that shows up again and again in Southern households, slightly different from one kitchen to the next but always comforting.
If you like this style of easy, hearty cooking, our cabbage casserole is another good example of the same approach: simple ingredients, one dish, and a lot of flavor for not much effort.
Watch How It’s Made
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In the meantime, you can browse more step-by-step cooking videos on the Cooking with Brenda Gantt YouTube channel.
Brenda Gantt Goulash Recipe
Ingredients
Goulash
To Finish
Kitchen Tools Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups & spoons
- Colander (for draining fat)
Instructions
- Brown the beef. In a large pot or Dutch oven over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain off the excess fat.
- Build the sauce. Stir in the tomato sauce, diced tomatoes, water, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer.
- Let the flavors meld. Reduce the heat and simmer uncovered for 15 minutes, stirring occasionally.
- Cook the macaroni in the sauce. Stir in the uncooked elbow macaroni. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the macaroni is tender.
- Add the cheese. Remove from heat and stir in half the cheddar. Sprinkle the rest on top, cover, and let sit a few minutes until melted.
- Rest and serve. Let the goulash rest for 5 minutes, then serve warm.
Stir occasionally once the macaroni goes in, since it can stick to the bottom of the pot as the sauce thickens.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 28 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sodium | 680 mg |
| Sugar | 7 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Goulash
High in Protein
Ground beef makes this a filling, protein-rich main dish that helps keep you satisfied.
Lycopene from Tomatoes
Tomato sauce and diced tomatoes are a good source of lycopene, an antioxidant linked to heart health.
Calcium Source
Cheddar cheese adds calcium, which supports bone health.
One-Pot Convenience
Cooking the macaroni in the sauce means fewer dishes and a meal that comes together quickly on a busy night.
What to Avoid
Preparation Mistakes
- Don’t skip draining the fat. Leftover grease makes the sauce oily instead of rich.
- Don’t add the macaroni too early. Give the sauce 15 minutes to develop flavor first.
- Don’t walk away once the pasta is in. It can stick and scorch on the bottom of the pot if left unstirred.
Storage Mistakes
- Don’t store it while hot. Cool it fully first to avoid condensation and a mushier texture.
- Don’t expect the pasta to hold its bite after freezing. It softens; reheat gently with a splash of liquid.
Dietary Considerations
- Contains Dairy (cheddar cheese)
- Contains Gluten (macaroni, Worcestershire)
- Moderate Sodium
Pro Tips for the Best Goulash
- Use a wide, heavy pot so the macaroni cooks evenly and doesn’t clump at the bottom.
- Check the macaroni a few minutes early. It keeps cooking in the hot sauce even off the heat.
- Let the sauce simmer before adding pasta. Those first 15 minutes build most of the flavor.
- Add a splash of water or broth when reheating leftovers, since the macaroni absorbs liquid as it sits.
- Taste before serving and adjust salt, since canned tomato products vary in sodium.
What to Serve With Goulash
Beverages
- Sweet tea
- Red wine (Chianti)
- Lemonade
Side Dishes
- Buttermilk biscuits
- Cucumber tomato onion salad
- Garlic bread
For Dessert
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey or ground chicken | Leaner; add a little extra oil when browning. |
| Elbow macaroni | Small shells, rotini, or ditalini | Keep to a small or medium pasta shape. |
| Tomato sauce | Crushed tomatoes | Slightly chunkier texture. |
| Cheddar cheese | Colby Jack or mozzarella | Milder, meltier finish. |
| Worcestershire sauce | Soy sauce | Different flavor profile but adds similar savory depth. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in an airtight container for up to 3 months. The macaroni will soften somewhat after thawing.
Reheating
Warm gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
Make ahead: prepare the sauce (through step 3) up to 2 days ahead and refrigerate. Reheat to a simmer, then stir in the macaroni and continue with the recipe.
Frequently Asked Questions
Yes. Small shells, rotini, or ditalini all work well in place of elbow macaroni. Stick to a small or medium shape so it cooks through in the sauce at about the same rate.
You can brown the beef and onion on the stovetop first, then transfer everything except the macaroni and cheese to a slow cooker and cook on low for 4 to 5 hours. Stir in the macaroni during the last 20 to 30 minutes so it doesn’t turn mushy, then finish with the cheese.
No. This is American goulash, a Southern and Midwestern comfort food of ground beef, macaroni, and tomato sauce. Hungarian goulash is a paprika-seasoned beef stew, usually made with cubed beef, no pasta, and a different set of spices.
Yes. Cool it completely, then freeze in an airtight container for up to 3 months. The macaroni will soften somewhat after thawing, so it’s best reheated gently on the stovetop with a splash of water or broth.
Yes. The sauce (through step 3, before adding the macaroni) can be made up to 2 days ahead and refrigerated. Reheat it to a simmer, then add the macaroni and continue with the recipe. This keeps the pasta from overcooking while it sits.
Watch it closely once it goes into the sauce and start checking for doneness a few minutes early. Elbow macaroni cooked directly in sauce can overcook quickly, and leftovers will continue to soften in the fridge, so slightly undercooking it before storing helps.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Cucumber Tomato Onion SaladA cool, crisp side to balance a hearty dinner
- Buttermilk BiscuitsClassic Southern biscuits to serve alongside
- Apple PieA comforting dessert to finish the meal
- BrowniesRich, fudgy brownies for dessert
- Banana PuddingA classic Southern dessert
It’s gonna be good, y’all. Make it for your next family supper.
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