Southern Tomato Beef Ghoulash delivers a hearty, one-pot weeknight dinner with tender pasta, rich tomato beef sauce, and cozy spice.
If you grew up on skillet suppers, this bowl will feel like a hug. It’s the Southern-leaning cousin of American goulash: a chunky tomato meat sauce loaded with onions and peppers, a little Cajun zip, and elbow macaroni that cooks right in the pot. No extra pans, no fussy steps—just simmer, stir, and ladle big scoops into bowls.
Here, Worcestershire adds savory depth, bay leaves bring old-school comfort, and a touch of sugar rounds the acidity of tomatoes without turning the sauce sweet. A can of corn joins at the end for pop and color, then you shower each serving with cheddar and a dollop of sour cream. It’s budget-friendly, crowd-pleasing, and exactly the kind of dinner that gets requested again.
What You Need for Southern Tomato Beef Ghoulash
- Lean ground beef — Meaty backbone that stays juicy without greasing the pot; brown well for maximum flavor.
- Yellow onion & bell pepper — Classic trinity vibes that bring sweetness and structure to the sauce.
- Garlic & red pepper flakes — Warmth and aroma; adjust flakes to suit your spice tolerance.
- Tomato sauce + diced tomatoes — Silky base plus chunky texture for a sauce that clings to pasta.
- Worcestershire sauce — Savory depth that makes the tomatoes taste slow-simmered.
- Italian seasoning — Familiar herbs that balance the bolder spices.
- Cajun seasoning — Southern lift with gentle heat; choose mild or spicy.
- Seasoned salt, paprika & black pepper — Everyday seasoning that sharpens and rounds the pot.
- Bay leaves — Old-fashioned, subtle backbone that ties herbs and beef together.
- Water — Enough to cook the pasta directly in the sauce for extra flavor.
- Elbow macaroni — The nostalgic shape that cooks quickly and soaks up sauce.
- Canned corn (drained) — Sweet kernels to stir in at the end for texture.
- Cheddar & sour cream (for serving) — Creamy finish that tames heat and adds richness.
Step-by-Step Southern Tomato Beef Ghoulash
STEP 1: Set a lightly greased Dutch oven over medium heat. Add ground beef, chopped onion, and bell pepper. Cook, breaking up the meat, until no pink remains and the vegetables begin to soften.
STEP 2: Drain excess fat if needed and return the pot to the burner. Add minced garlic and red pepper flakes; cook about 60 seconds, just until fragrant, so the garlic doesn’t scorch.
STEP 3: Stir in tomato sauce, diced tomatoes, Worcestershire, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, black pepper, and bay leaves. Let the sauce simmer gently for 5 minutes to marry the flavors.
STEP 4: Pour in the water and bring the mixture back to a steady simmer. Taste and adjust seasoning now—it should be a little saltier than you want in the end since the pasta will absorb some.
STEP 5: Add the elbow macaroni, stirring well so it doesn’t clump. Cover and simmer, stirring once or twice, until the pasta is just tender and the sauce has thickened, about 15 minutes.
STEP 6: Fish out the bay leaves. Stir in the drained corn and warm through for 1–2 minutes. If the ghoulash looks too thick, splash in a bit of hot water; if it’s loose, simmer uncovered for another minute.
STEP 7: Ladle into bowls and finish each serving with shredded cheddar and a spoonful of sour cream. A sprinkle of green onions or parsley is a nice, fresh touch.
Can I use different pasta shapes?
Yes. Small shells, cavatappi, or ditalini work well. Choose short, tubular, or curved shapes that cook in roughly the same time as elbows and hold onto the chunky sauce.
How do I keep the pasta from overcooking?
Add it last and simmer gently, covered, stirring once or twice. Start checking a minute early. Remember it continues to soften slightly off heat, especially if holding warm.
Is the corn optional?
Totally. It adds sweetness and texture, but you can skip it or swap in peas. For extra vegetables, stir in a handful of chopped spinach at the end to wilt.
Too spicy or not spicy enough?
Tame heat with more sour cream or a splash of milk. For extra kick, add a pinch more red pepper flakes or a dash of hot sauce at the end so you can taste your way there.
Can I make this ahead or freeze it?
Cook the sauce fully and undercook the pasta by 1–2 minutes. Cool quickly, then chill up to 4 days or freeze up to 2 months. Reheat gently with a splash of water and check seasoning.
Helpful Tips
- Brown, don’t rush: Let beef pick up color before adding liquids; caramelization deepens flavor without extra ingredients.
- Season in layers: Taste after the tomato simmer and again after the pasta cooks—salt perception changes as starch absorbs sauce.
- Control thickness: Pasta releases starch. A splash of water loosens; a few uncovered minutes tightens. Aim for spoonable, not soupy.
What to Serve with Southern Ghoulash
- Garlic toast or cornbread: Something to swipe through the saucy bottom of the bowl.
- Simple green salad: Crisp lettuce, cucumbers, and a zippy vinaigrette add crunch and acidity.
- Skillet green beans: Quick-sautéed with lemon and a pinch of salt to balance richness.
Storage & Reheating
Refrigerate leftovers in airtight containers for 3–4 days. The pasta will continue to drink up sauce, so plan to add a splash of water or broth when reheating. Warm on the stovetop over medium-low heat, stirring occasionally, until hot and silky again. For the microwave, use 50–60% power in short bursts, stirring between rounds to keep the pasta tender.
For freezing, cool quickly and portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the refrigerator, then reheat gently with added liquid as needed. Freshen bowls with a squeeze of Worcestershire, an extra pinch of Cajun seasoning, or a handful of cheddar to restore that just-cooked personality.
Southern Tomato Beef Ghoulash
Ingredients
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose Cajun spice blend
- 2 cloves of garlic finely minced
- 1 ½ tablespoons Worcestershire sauce
- 2 dried bay leaves
- 1 yellow onion diced
- 1 teaspoon seasoned salt
- 3 cups dry elbow macaroni
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ½ red or green bell pepper chopped
- 2 cups plain water
- 1 11 oz can of corn kernels, thoroughly drained
- 2 pounds of lean ground beef
- 1 28 oz can of crushed tomato sauce
- 1 28 oz can of diced tomatoes
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon dried Italian herb blend
- Shredded sharp Cheddar cheese and a dollop of sour cream for topping
Instructions
- Warm a lightly oiled Dutch oven over medium flame. Add ground beef, chopped onion, and diced bell pepper. Use a wooden spoon to break apart the meat as it browns.
- Once the beef is fully cooked and no longer pink, remove excess grease from the pot. Return the pot to the stove and stir in the minced garlic along with the crushed red pepper flakes. Sauté for 1 minute to release aroma.
- Pour in the tomato sauce and diced tomatoes. Blend in the Worcestershire sauce, granulated sugar, Italian seasoning, Cajun spice mix, seasoned salt, paprika, black pepper, and bay leaves. Let the mixture gently simmer for 5 minutes.
- Incorporate the water and uncooked elbow pasta. Cover and cook on a low simmer until the pasta reaches an al dente texture, roughly 15 minutes. Discard the bay leaves after cooking.
- Mix in the drained corn kernels and combine thoroughly. Serve each portion hot, topped with shredded Cheddar and a spoonful of sour cream if desired.