In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Drain any excess fat from the beef, if necessary.
Sauté the Vegetables:
Add the diced onion, bell pepper, and minced garlic to the skillet with the cooked beef. Sauté for about 5 minutes until the vegetables are softened.
Add the Tomatoes and Seasoning:
Stir in the diced tomatoes (with their juice), tomato paste, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Mix everything together and bring to a simmer.
Add the Broth and Pasta:
Pour in the beef broth and stir to combine. Add the uncooked elbow macaroni and stir to ensure the pasta is well-distributed and submerged in the sauce.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. If the mixture becomes too thick, you can add a little more broth or water to reach your desired consistency.
Add Cheese (Optional):
If you want a cheesy, comforting twist, sprinkle shredded cheddar cheese on top of the goulash once the pasta is cooked and the sauce has thickened. Cover the skillet and let the cheese melt into the dish.
Serve:
Garnish with fresh parsley or basil for a pop of color and flavor.
Serve the Southern Goulash hot, and enjoy with a side of garlic bread or a simple salad.
