Trisha Yearwood Goulash Recipe: Southern-Style Skillet Supper with Bold Flavor

This hearty skillet supper brings bold Southern flavors to your dinner table with minimal effort. The one-pot method ensures every bite is packed with rich, savory goodness that satisfies like a home-cooked meal should.

Ground beef, tomatoes, and macaroni come together in a 30-minute dish that’s as comforting as it is filling. I’ve refined this technique over years of cooking for crowds, always aiming for that perfect balance of tender pasta and deeply seasoned meat.

The secret lies in browning the beef properly and letting the flavors meld as everything simmers. What you get is a dish that’s restaurant-quality but made entirely in your own kitchen with simple, pantry-friendly ingredients.

Serve it hot, straight from the skillet, and watch it disappear. This is the kind of meal that turns weeknights into something special.

Ingredients for Trisha Yearwood Goulash

Pantry staples and fresh aromatics create this hearty, one-pot Southern classic.

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The ground beef is the foundation here. 80/20 blend from your local butcher or Whole Foods delivers the best flavor and texture. The macaroni—elbow or rotini—should be cooked al dente in the sauce, not pre-boiled. Canned tomatoes make this dish approachable; San Marzano are ideal but any decent brand works. Fresh aromatics (onion, garlic) are non-negotiable for the base flavor layer.

No Worcestershire? Soy sauce plus a pinch of sugar gets you close. Out of oregano? Italian seasoning at half the amount. Dried basil works in a pinch, but fresh torn leaves over the top at serving (about 0.25 cup) elevate this significantly. The broth can be chicken if that’s what you have on hand. For extra depth, a splash of red wine deglazes the pan beautifully after browning the beef.

This keeps 4-5 days in the fridge and freezes for 3 months—perfect for meal prep. The flavors deepen overnight, so it tastes even better the next day. Portion into airtight containers for easy weeknight dinners.

Step-by-Step Instructions for Southern-Style Skillet Goulash

Here’s the method. Straightforward, tested, works every time.

Step 1: Brown the Ground Beef with Aromatics

Heat a large Dutch oven or heavy skillet over medium-high heat. Add the 1.5 lb Ground Beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink and starts to brown.

Once the beef is about halfway cooked, add the finely diced 1 whole Onion and minced 3 cloves Garlic Cloves. Continue cooking for another 3-4 minutes until the onion softens and the beef develops a deep brown color. Drain excess fat if needed, but leave about 1 tablespoon for flavor.

Step 2: Build the Tomato Base

Stir in the 2 cans Canned Diced Tomatoes (with their juices), 1 can Tomato Sauce, and 2 cups Beef Broth. Add the 1 tbsp Worcestershire Sauce for depth of umami flavor.

Season with 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Paprika, 1 tsp Salt, 0.5 tsp Black Pepper, and the 1 whole Bay Leaf. Stir well to combine all the flavors. Bring the mixture to a gentle boil.

Step 3: Add Pasta and Simmer

Add the 2 cups Elbow Macaroni to the skillet and stir to ensure it’s fully submerged in the liquid. Reduce the heat to medium-low and cover the pot.

Cook for 15-18 minutes, stirring occasionally, until the macaroni is tender and has absorbed most of the liquid. If the mixture becomes too dry before the pasta is cooked, add a splash of water or additional beef broth.

Step 4: Adjust and Finish

Once the macaroni is cooked, remove the Bay Leaf and discard it. Taste and adjust the seasoning if needed—sometimes the pasta requires a bit more salt.

If the goulash is too thick, stir in a little more Beef Broth to reach your desired consistency. Let it sit for 5 minutes off the heat to allow the flavors to meld together fully before serving.

Flavor Customization for These Flavors

Spice It Up

For a Cajun kick, add 1 tbsp Tony Chachere’s with the beef. I learned this trick at a local BBQ competition—it gives the dish a smoky depth that’s hard to beat. A pinch of cayenne pepper (¼ tsp) also works if you prefer heat. 🌶️

Herb Infusion

Fresh herbs brighten this dish beautifully. Stir in ¼ cup chopped parsley or 2 tbsp fresh basil just before serving. I forage wild oregano along coastal rides—its earthy notes pair perfectly with the tomatoes.

Cheesy Twist

Top with 1 cup shredded cheddar or ½ cup grated Parmesan in the last 5 minutes of cooking. The cheese melts into the goulash, creating a creamy texture that kids love. For extra richness, stir in 2 oz cream cheese off the heat.

Smoky Depth

Swap the paprika for 1 tsp smoked paprika or add ½ tsp liquid smoke with the tomatoes. This mimics the hickory smoke from my family’s backyard cookouts. A dash of chipotle powder adds both heat and smokiness.

Veggie Boost

Add 1 diced bell pepper with the onion or stir in 2 cups chopped spinach at the end. For extra heartiness, 1 cup diced zucchini blends right in. These additions keep the dish light while adding color and nutrients.

Umami Bomb

For deeper flavor, add 1 tbsp soy sauce or 1 tsp fish sauce with the Worcestershire. A splash of balsamic vinegar (1 tbsp) at the end balances the richness with a touch of acidity. 💡

Frequently Asked Questions