Christy’s Favorite Goulash

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Best Ever Goulash- You'll be so glad you tried this!

Hey Everyone! Today I’m tickled to have a guest post from my little adoptive brother, Stacey Little (Oh, I just realized the play on words there! See? Clever, even when I’m not trying to be!) from I asked Stacey to share his Goulash recipe with you because it is one of my personal favorite meals. I tried out his recipe about a year or so ago and have been completely hooked which is why it is named Christy’s Favorite Goulash 🙂

This Goulash is spot on perfect from start to finish. The flavors, the seasonings, and the ease have made it one of my personal favorite suppers. Y’all be sure and try it as soon as you can because I know you’re going to love it! While you’re at it, you can pick up a copy of Stacey’s cookbook by clicking here!



Best Ever Goulash- You'll be so glad you tried this!
Stacey Little and Christy Jordan

Here’s a big hello and howdy to my Southern Plate family!  It’s been quite a while since I’ve been over to visit with y’all.  You know how you have those certain friends that you can go without seeing for months or even years and then pick up just like you had seen them yesterday?  That’s how I feel about y’all.  Anyway, I’m visiting today to share one of my most favorite recipes with y’all.  It’s quick, it’s easy, and you probably have all the stuff for it in the pantry already.  But that’s not why it’s my favorite.  It’s my favorite because it’s my mama’s recipe.  Now don’t get me wrong, this is lip-smacking delicious, but it holds such a special place in my heart — that’s why I love it so.  One bite of this stuff and I can almost feel my short little legs swinging under the kitchen chair as a stuffed my mouth with this delicious goodness.  I just love the way food can take us back like that.  It’s like a familiar taste or smell can transport us back to any place and time.

This easy one-pot dinner is hearty, delicious, inexpensive,  and you can feed a whole slew of folks with one big ol’ pot.  Growing up that was important because we had to pinch pennies every way we could, but every night we sat down as a family to have dinner.  There weren’t many fancy meals at that table, but it played host to some of the best food I’ve ever had.  I have such fond memories of my family gathered around that kitchen table.

This recipe will have your family following their noses to the kitchen, I promise.

Christy's Favorite GoulashTo make this dish, you’ll need: ground beef, an onion , garlic, tomato sauce, diced tomatoes, water, paprika, salt, pepper, whole kernel corn, macaroni, and some shredded cheddar cheese.  

Christy's Favorite Goulash

First, you’ll need to cook your ground beef over medium-high heat in a large dutch oven, until it is no longer pink.  Then drain the grease away and return the pot to the heat.Christy's Favorite Goulash

Add the onions and garlic and reduce the heat to medium.  Cook 7 to 8 minutes or until the onions are translucent.  Be cautious not to burn the garlic.Christy's Favorite Goulash

Add the tomato sauce, diced tomatoes with the juice, water, paprika, salt and pepper.Christy's Favorite Goulash

Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes.Christy's Favorite Goulash

Add the drained corn and macaroni and cook for an additional 15 minutes or until the macaroni is cooked through.   Christy's Favorite Goulash

Serve topped with some shredded cheddar cheese (optional). 

Christy's Favorite Goulash

This Goulash is spot on perfect from start to finish. The flavors, the seasonings, and the ease have made it one of my personal favorite suppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: American
Keyword: goulash
Servings: 6
Calories: 271kcal


  • 1 + 1/2 pounds ground beef
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 28 ounce can tomato sauce
  • 1 28 ounce can diced tomatoes, undrained
  • 3 cups water
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 15 1/4 ounce can whole kernel corn, drained
  • 2 cups uncooked elbow macaroni
  • shredded cheddar cheese optional


  • In a large dutch oven brown the ground beef over medium high heat until it is not longer pink. Drain the grease.
  • Add the onions and garlic to the meat and reduce the heat to medium. Cook until the onions are translucent.
  • Add the tomato sauce, diced tomatoes with juice, water, paprika, salt, and pepper. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
  • Stir in uncooked macaroni and corn and simmer uncovered for 20 minutes or until the macaroni is done. Serve topped with shredded cheddar cheese.


Calories: 271kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

When you choose to see the good in others, you end up finding the good in yourself.


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  1. This looks great. I’m happy you made a low carb update, because this is exactly the type of dinner I could put a hurting on lol.

  2. Hi Christy! Goulash is my all time favorite comfort food, along with mac n’ cheese an chicken and dumplings! My great uncle taught me how to make Goulash when I was a little girl and I still use his recipe. Mine has some bacon in it and no corn, but lots of onion and I top it with cheese when serving. He also taught me how to clean fish, catch tree frogs and play Hearts – many, many good memories!

  3. I made this last night and it was wonderful! Didn’t change a thing in the recipe. I grew up with my mom making Goulash all the time,Sometimes when she made it, she would use half breakfast sausage and half ground beef, I liked it much better that way. The sausage gives it a really great flavor and not overpowering. And like you, I love,love,love corn! It was a great addition to this great recipe. And my husband had seconds and then took a thermos of it in his lunch box today! 😀

  4. My goulash is a bit simpler, but gosh what comfort food it is. I really think it’s why my husband married me as it was the first meal I cooked him while we were dating. I always believed the way to a mans heart is through his stomach. LOL We have been married nearly 51 years and it’s still one of his favorite meals. :))

  5. Here in New England this is called “American Chop Suey” I’ve read that in Quebec they call it “Canadian Chop Suey. It doesn’t include the corn but adds chopped green peppers, and Worcestershire Sauce or Beef Bouillon granules(probably in place of salt. We had it once a week when I was growing up. This is still my favorite meal to make. The flavors blended together as leftovers are like heaven on earth!

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