One-Pot Southern Goulash
Granny’s Pot on the Stove: The Weeknight Skillet
Drop the beef into a twelve-inch cast-iron skillet until the ground chuck hisses, a quick method that leans on pantry umami—soy and Worcestershire sauce—to mimic the depth of a slow-simmered Sunday roast on a Tuesday night. You boil the dry supermarket elbow macaroni directly in the beef and tomato broth, letting the starch bleed out to create a velvety, clinging gravy that no separate pot of water could ever achieve. Leave the skillet on the stove and hand out the heavy spoons.
Before you start
Prep your aromatics before you start cooking.
Once the beef fat renders, things move quickly. Having your onions, peppers, and garlic chopped and ready to drop ensures nothing scorches.
Ingredients
- lean ground beef1 1/2 lb
- yellow onion1 large
- green bell pepper1 med
- garlic3 large cloves
- Worcestershire sauce1 tbsp
- soy sauce1 tbsp
- Italian seasoning blend1 tbsp
- seasoned salt1 tsp
- black pepper1/2 tsp
- smoked paprika1/2 tsp
- granulated sugar1 tbsp
- dried bay leaves2 med
- tomato sauce15 oz
- petite diced tomatoes15 oz
- beef broth2 1/2 cup
- dried elbow macaroni2 cup
- sharp cheddar cheese1 1/2 cup
Method
- 01
Brown the beef and vegetables in a heavy Dutch oven.
Place a large pot over medium-high heat, cooking the ground beef, onion, and bell pepper together until the meat is fully browned and the vegetables are soft. Drain all but a tablespoon of the rendered fat.
- 02
Bloom the garlic and dry spices in the hot fat.
Reduce the heat to medium and stir in the minced garlic, Italian seasoning, seasoned salt, black pepper, and paprika for about one minute until highly fragrant.
- 03
Build the savory tomato broth and bring to a rolling boil.
Pour in the Worcestershire, soy sauce, tomato sauce, diced tomatoes with their juices, and beef broth, stirring in the sugar and bay leaves while scraping up any browned bits from the bottom of the pot.
- 04
Submerge the dry macaroni and simmer gently.
Add the uncooked pasta, stir well, then cover tightly with a lid and reduce the heat to medium-low. Simmer for 12 to 15 minutes, stirring thoroughly every few minutes so the pasta doesn't stick to the bottom.
- 05
Rest the goulash off the heat to set the starches.
Once the macaroni is tender and has absorbed most of the liquid, remove from heat, discard the bay leaves, and let it sit uncovered for a few minutes to thicken into a rich gravy.
- 06
Fold in the cheddar cheese and serve hot.
Stir half of the grated cheese directly into the sauce until melted, scattering the rest over the top just before portioning into deep bowls.
Notes
Trust the one-pot method.
Resist the urge to boil the pasta separately. Cooking it in the broth forces it to act like a sponge, absorbing the umami and releasing starches that naturally thicken the sauce into a clinging gravy.
The secret of the sugar.
A single spoonful of sugar neutralizes the tinny, metallic acidity of canned winter tomatoes, a classic Southern kitchen secret that brings the dish into balance.
From Cook Southern Food.