One-Pot American Goulash
This One-Pot American Goulash is a simple, no-fuss dinner that comes together in a single pot with ground beef, tender pasta, and a rich tomato sauce. It's the kind of meal that warms you from the inside out, uses budget-friendly pantry staples, and requires minimal cleanup—making it perfect for busy weeknights when everyone still expects something hearty and delicious on the table.
Equipment
- Large Dutch oven or heavy-bottomed pot at least 5-quart capacity
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds ground beef about 900g, 80/20 blend recommended
- 1 large onion about 1.5 cups or 200g, diced
- 3 cloves garlic minced
- 1 green bell pepper about 1 cup or 150g, diced
- 1 can crushed tomatoes 28 oz or 800g
- 1 can tomato sauce 15 oz or 425g
- 2 cups beef broth 480ml
- 2 tablespoons soy sauce 30ml
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 2 cups elbow macaroni about 200g, uncooked
- 1 cup shredded cheddar cheese about 115g, extra sharp recommended
- salt and pepper to taste
Instructions
- Heat Dutch oven over medium-high heat, add ground beef and cook 6-8 minutes, breaking it up until completely browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pot.
- Add diced onion and bell pepper to pot, sauté 4-5 minutes until onion is translucent. Add garlic and cook 1 minute more, stirring constantly.
- Pour in crushed tomatoes, tomato sauce, beef broth, and soy sauce, stirring to combine. Add Italian seasoning, bay leaves, salt, and pepper, then bring to a gentle boil and reduce heat to medium-low.
- Simmer sauce uncovered for 10 minutes, stirring occasionally to blend flavors and thicken slightly. Taste and adjust seasonings if needed.
- Add elbow macaroni directly to pot, stirring to submerge all pasta in liquid. Cover and cook 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until pasta is al dente.
- Remove from heat, discard bay leaves, and stir in shredded cheddar until melted. Let rest 5 minutes before serving to allow sauce to thicken.
Notes
- Use 80/20 ground beef for the best flavor and texture—leaner beef can make the dish dry.
- Don't skip the browning step as it adds essential depth and richness to the sauce.
- Stir regularly once pasta is added to prevent sticking and ensure even cooking.
- If mixture looks too dry while pasta cooks, add ¼ cup of water or broth at a time.
- For a lighter version, substitute ground turkey for the beef.
- Add ½ teaspoon red pepper flakes or diced jalapeños for a spicy kick.
- Try different pasta shapes like rotini, shells, or penne instead of elbow macaroni.
- Store cooled goulash in airtight containers in refrigerator for up to 4 days, or freeze for up to 3 months.
- When reheating, add a splash of broth or water to restore moisture as pasta absorbs sauce during storage.
- Goulash tastes even better the next day as flavors continue to develop.
Nutrition
Serving: 1ServingCalories: 425kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 780mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 12IUVitamin C: 35mgCalcium: 15mgIron: 20mg
Tried this recipe?Let us know how it was!