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One-Pot American Goulash

This easy, one-pot American Goulash is a true weeknight hero, bursting with savory flavors, hearty ground beef, and tender macaroni all swimming in a rich tomato sauce. It's a comforting, crowd-pleasing meal that evokes childhood memories and requires minimal cleanup.
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Total Time 45 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g lean ground beef about 1 lb
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 500 ml marinara or tomato sauce about 2 cups
  • 500 ml beef broth or water, about 2 cups
  • 400 g diced tomatoes 1 can, 14.5 oz, undrained
  • 3 tbsp tomato paste
  • 1 green bell pepper diced, optional
  • 1.5 tsp Italian seasoning
  • 2 small bay leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 250 g uncooked elbow macaroni about 1 ½ cups
  • 50 g grated cheese cheddar or mozzarella, optional, about ½ cup

Equipment

  • Large Pot

Method
 

  1. Step 1: First things first, grab your biggest pot or Dutch oven and set it over medium-high heat. Add your lean ground beef and let it brown up nicely, breaking it apart with a spoon as it cooks. Once it's all cooked through and no pink remains, go ahead and drain off any excess grease. This keeps our goulash from being too oily.
  2. Step 2: Now, toss in your chopped onion and minced garlic with the beef. Sauté them for about 5 to 7 minutes, stirring occasionally, until the onion becomes tender and translucent. You'll start smelling all those wonderful aromas!
  3. Step 3: Pour in the marinara sauce, beef broth (or water), and the undrained can of diced tomatoes. Give it a good stir, then add the tomato paste, mixing it in until it's completely dissolved into the sauce.
  4. Step 4: Next up, it’s time for the optional bell pepper, Italian seasoning, bay leaves, salt, and pepper. Stir everything together gently to combine all those lovely flavors.
  5. Step 5: Bring the mixture to a gentle simmer. Once it's bubbling lightly, pop a lid on your pot, reduce the heat to low, and let it simmer for about 30 minutes. This allows all the flavors to meld beautifully and deepen.
  6. Step 6: After the simmer time, stir in your uncooked elbow macaroni. Take a peek at the liquid level – if it looks a little dry, you can add an extra splash of broth or water, just enough to mostly cover the pasta. This ensures your macaroni cooks perfectly.
  7. Step 7: Bring the pot back to a boil, then immediately reduce the heat to low, cover, and let it cook for another 10 to 12 minutes. Keep an eye on it and stir occasionally to prevent the pasta from sticking. You're looking for tender, al dente macaroni.
  8. Step 8: Before serving, don't forget to remove those bay leaves! They've done their job infusing flavor.
  9. Step 9: If you're anything like me, you'll want to sprinkle a generous handful of grated cheese over each serving, letting it melt into a gooey, savory topping. Divine!

Notes

Substitutions & Additions: This One-Pot Goulash recipe is wonderfully versatile! You can substitute ground beef with ground turkey, ground chicken, or Italian sausage. Feel free to sneak in more veggies like diced carrots, mushrooms, or spinach. For a little heat, add a pinch of red pepper flakes or a teaspoon of smoked paprika. Experiment with other cheeses like Colby Jack, Monterey Jack, or Parmesan. Small shells, ditalini, or broken spaghetti pieces can be used as pasta alternatives.
Tips for Success: Don't overcook the pasta; you want it tender but with a little bite. Adjust liquid as needed, adding more broth or water if the goulash seems too thick or dry. Always season to taste before serving. Don't skip draining the grease from the ground beef. You can prep your onion, garlic, and bell pepper ahead of time.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooled goulash in freezer-safe containers for up to 2-3 months; thaw overnight in the refrigerator. Reheat in the microwave or gently on the stovetop, adding a splash of beef broth or water to loosen the sauce.