Introduction

Oh, goulash! Does any dish just instantly make you feel warm and fuzzy inside? This recipe is like a hug in a bowl, and I’ve been making it for years whenever I need a little bit of comfort. It’s the kind of meal that fills your kitchen with the most amazing aroma and makes everyone gather around the table, happy and hungry. The best part? It’s incredibly simple to whip up, perfect for those busy weeknights when you want something hearty without all the fuss.

Why You’ll Love This Recipe

Fast: Dinner on the table in under an hour!
Easy: Minimal steps and just one pot means less cleanup.
Giftable: Makes a generous batch that’s perfect for sharing with neighbors or friends.
Crowd-pleasing: A classic comfort food that everyone, from picky eaters to seasoned foodies, will adore.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this delicious goulash. Don’t worry if you don’t have everything; we’ll chat about swaps later!

1 pound lean ground beef: This is our hearty base, giving the goulash that satisfying richness.
1 large yellow onion, chopped: The sweetness of sautéed onion is key!
2 cloves garlic, minced: Because no savory dish is complete without a little garlic magic.
2 cups marinara sauce or tomato-based pasta sauce: Pick your favorite! This forms the delicious sauce.
2 cups beef broth or water, more as needed: We need liquid to cook our pasta and create a lovely sauce.
1 (14 ounce) can diced tomatoes with juices: These little bursts of tomato add texture and flavor.
3 tablespoons tomato paste: This concentrated goodness deepens the tomato flavor.
1 green bell pepper, diced (optional): If you love a little veggie boost and crunch, toss this in!
1½ teaspoons Italian seasoning: A classic blend that just screams “comfort food.”
2 bay leaves (if small): These add a subtle, fragrant depth. Just remember to fish them out!
½ teaspoon salt: To bring all those flavors together.
¼ teaspoon black pepper: A little kick to liven things up.
8 ounces elbow macaroni, uncooked: The perfect pasta shape for soaking up all that yummy sauce.
½ cup shredded cheddar cheese or mozzarella cheese (optional): For that irresistible cheesy topping!

How to Make It

Alright, let’s get cooking! Grab your favorite big pot or Dutch oven, and let’s make some magic happen.

Brown the Beef: In your pot, toss in the ground beef. Cook it over medium-high heat until it’s nicely browned. Once it’s done, carefully drain off any extra fat.
Sauté Aromatics: Now, toss in your chopped onion and minced garlic. Cook ’em for about 5-7 minutes, stirring now and then, until the onion is nice and soft. Your kitchen should start smelling amazing!
Build the Sauce: Pour in the marinara sauce, beef broth (or water!), and the can of diced tomatoes with all their juices. Stir in the tomato paste until it’s all blended in.
Add Seasonings: If you’re using green bell pepper, add it now. Then, sprinkle in the Italian seasoning, bay leaves, salt, and black pepper. Give it all a good stir to combine.
Simmer and Infuse: Bring this beautiful mixture to a gentle simmer. Once it’s bubbling, turn the heat down to low, pop a lid on, and let it cook for at least 30 minutes. This is where all those flavors really get to know each other. Stir it every so often.
Add the Pasta: Time for the macaroni! Stir in the uncooked elbow macaroni. Make sure there’s enough liquid to cover it. If it looks a little dry, just add a splash more beef broth or water.
Bring to a Boil: Turn the heat back up to medium-high and let the whole pot come to a boil.
Cook the Pasta: Once it’s boiling, reduce the heat back to low, cover the pot again, and simmer for about 10-12 minutes. You’re looking for the macaroni to be perfectly tender. Keep stirring occasionally to make sure nothing sticks to the bottom.
Remove Bay Leaves: Before you serve, take a moment to find and remove those bay leaves. They’ve done their job!
Serve and Enjoy: Ladle this comforting goulash into bowls. If you’re feeling fancy (or just love cheese!), sprinkle some shredded cheddar or mozzarella cheese on top. It’s pure bliss!

Substitutions & Additions

This recipe is super forgiving, which is one of my favorite things about it! Here are a few ideas:

Meat Swaps: Don’t have ground beef? Ground turkey or even sausage would work beautifully! For a vegetarian option, try using lentils or a plant-based ground meat alternative.
Veggie Power: Feel free to toss in other veggies like diced carrots, celery, or frozen peas in the last 10-15 minutes of cooking.
Spice it Up: Love a little heat? Add a pinch of red pepper flakes with your other seasonings.
Different Pasta: While elbow macaroni is classic, feel free to use other small pasta shapes like rotini, penne, or shells. Just adjust cooking time as needed.

Tips for Success

A few little tricks to make your goulash absolutely perfect:

Don’t Rush the Simmer: Letting the sauce simmer for at least 30 minutes before adding the pasta really lets the flavors develop beautifully.
Liquid Level is Key: When you add the pasta, ensure it’s mostly submerged. If it’s not, your pasta might not cook evenly or could get mushy. It’s better to have a little extra broth than not enough!
Stir, Stir, Stir: Especially after adding the pasta, stirring is crucial to prevent it from sticking to the bottom of the pot.
Prep Ahead: You can chop your onions and bell peppers (if using) a day in advance and store them in an airtight container in the fridge.

How to Store It

Leftovers? Lucky you! Goulash is often even better the next day.

Let the goulash cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, or pop individual portions in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this recipe in a slow cooker? Yes! Brown the beef and sauté the onions and garlic as directed. Then, combine all ingredients except the macaroni in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the macaroni during the last 30-45 minutes of cooking on high, adding extra liquid if needed.
How can I make my goulash saucier? If you prefer a thinner sauce, simply add more beef broth or water at any stage, especially before adding the pasta.
Can I freeze goulash? Absolutely! Let it cool completely, then freeze in freezer-safe containers for up to 3 months. Reheat thoroughly on the stovetop. The pasta might be a bit softer after freezing, but it’s still delicious!

Cozy One-Pot Goulash

This recipe for Cozy One-Pot Goulash is like a hug in a bowl, perfect for those busy weeknights when you want something hearty without all the fuss. It's incredibly simple to whip up, fills your kitchen with amazing aromas, and makes everyone gather around the table.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6 people

Equipment

Large pot or Dutch oven
Airtight container for storing leftovers

Ingredients

Main ingredients

1 pound lean ground beef
1 large yellow onion chopped
2 cloves garlic minced
2 cups marinara sauce or tomato-based pasta sauce
2 cups beef broth or water more as needed
1 (14 ounce) can diced tomatoes with juices
3 tablespoons tomato paste
1 green bell pepper diced (optional)
1.5 teaspoons Italian seasoning
2 bay leaves (if small)
0.5 teaspoon salt
0.25 teaspoon black pepper
8 ounces elbow macaroni uncooked
0.5 cup shredded cheddar cheese or mozzarella cheese (optional)

Instructions

Brown the ground beef in a large pot or Dutch oven over medium-high heat until nicely browned. Drain off any excess fat.
Add the chopped onion and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft. Your kitchen should start smelling amazing!
Pour in the marinara sauce, beef broth (or water), and the can of diced tomatoes with their juices. Stir in the tomato paste until well combined.
If using, add the diced green bell pepper. Sprinkle in the Italian seasoning, bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This allows the flavors to develop.
Stir in the uncooked elbow macaroni. Ensure there's enough liquid to cover it. Add more beef broth or water if it looks dry.
Turn the heat back up to medium-high and bring the pot to a boil.
Once boiling, reduce heat to low, cover, and simmer for 10-12 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
Before serving, find and remove the bay leaves.
Ladle the goulash into bowls. Optionally, sprinkle with shredded cheddar or mozzarella cheese before serving.

Notes

Goulash is often even better the next day. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave. The goulash can also be frozen for up to 3 months.