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One-Pot American Goulash Recipe

One-Pot American Goulash

iamwinfred
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 425 kcal

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
Keyword american-goulash, budget-friendly, comfort food, one pot meal, weeknight-dinner
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