American Style Goulash is a beloved comfort food in the Southern United States, especially in East Tennessee where it was a staple for school lunches and family dinners. It evolved from European goulash, adapting to American pantry staples like ground beef, elbow macaroni, and canned tomatoes, creating a hearty one‑pot meal that reflects the region’s resourceful cooking traditions.

In the Deep South, cooks often add a splash of hot sauce or extra jalapeños for heat, while in the Midwest you might find a version with ground pork instead of beef. Some families top the dish with crushed cornflakes for a crunchy topping, and others serve it over a bed of rice rather than with bread.

It is typically served hot straight from the Dutch oven, sprinkled with shredded cheddar and a little grated Parmesan. A side of buttered French bread or a slice of homemade cornbread is common, and many families enjoy it with a simple green salad to balance the richness.

The dish is a go‑to for casual family gatherings, potlucks, and Friday night dinners. It’s also popular at church socials and school fundraisers because it feeds a crowd, can be made in a single pot, and stays warm for hours.

Core ingredients include ground beef, elbow macaroni, canned tomato sauce, diced tomatoes, and a blend of smoked paprika, onion powder, garlic powder, and Italian seasoning. Substitutes can be ground turkey for a leaner option, any short pasta shape for the macaroni, or fresh crushed tomatoes instead of canned if preferred.

A crisp coleslaw, buttered green beans, or a simple cucumber‑tomato salad complement the richness of the goulash. For a heartier meal, serve with cornbread, hush puppies, or a side of creamy mashed potatoes.

Common errors include over‑cooking the pasta, which makes it mushy, not draining enough grease from the beef, leading to a greasy sauce, and under‑seasoning the base before the noodles are added. Also, avoid cooking on too high a heat during the simmer stage, as it can cause the sauce to scorch.

Smoked paprika adds a subtle, wood‑smoked depth that mimics the flavor of slow‑cooked Southern dishes. Regular paprika would give color but lacks the characteristic smoky note that makes this version stand out.

Yes, the goulash improves after a few hours as the flavors meld. Cool it to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it looks dry.

ThePohto Southern Cooking focuses on traditional Southern comfort foods, farm‑to‑table recipes, and nostalgic dishes that evoke the flavors of the American South. The channel emphasizes simple, one‑pot meals and tips for cooking with pantry staples.

ThePohto Southern Cooking blends storytelling about family heritage with straightforward, no‑fuss cooking techniques, often using a single Dutch oven or skillet. Unlike some channels that showcase elaborate plating, ThePohto emphasizes hearty, home‑style meals that are quick to prepare and budget‑friendly.