Description
This One Pot Goulash is a hearty and comforting American classic featuring ground beef, tender elbow macaroni, and a rich tomato-based sauce all cooked together in a single pot. Perfect for a quick weeknight dinner, it’s flavorful, cheesy, and easy to make with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups elbow macaroni, uncooked
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes with juices
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for about 5 to 6 minutes, breaking it up with a spoon until browned. Drain excess fat if needed.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot with the beef. Sauté for 2 to 3 minutes until the onion is softened and fragrant.
- Add Pasta and Sauce Ingredients: Stir in the uncooked elbow macaroni, tomato sauce, diced tomatoes with juices, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper. Mix well to combine all ingredients.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer for 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking until the pasta is tender and flavors meld together.
- Add Cheese: If using cheddar cheese, stir it into the pot during the last few minutes of cooking to allow it to melt smoothly into the sauce.
- Finish and Serve: Remove the pot from heat and let the goulash sit uncovered for 5 minutes to thicken slightly. Garnish with chopped parsley and serve hot for a comforting meal.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Add chopped bell peppers or mushrooms for extra vegetables and nutrition.
- Leftovers reheat well in the microwave or on the stovetop.
- This dish can be frozen for up to 3 months in airtight containers.
- Omit cheese and use dairy-free alternatives to make this recipe dairy-free.
