Introduction
Oh my goodness, friend, do I have a recipe for you today! It’s the kind of meal that wraps you up in a warm hug, reminds you of simpler times, and somehow manages to be incredibly easy at the same time. We’re talking about One-Pot American Goulash! Forget the fancy European versions for a moment; this is the comforting, meaty, tomato-ey, cheesy pasta dish we grew up on here in the States. It’s the perfect answer to “what’s for dinner?” when you want something hearty, satisfying, and with minimal cleanup (hooray for one pot!). Trust me, this recipe is so simple, you’ll wonder why you didn’t make it sooner.
Why You’ll Love This Recipe
Seriously, there are so many reasons this goulash is about to become a staple in your rotation:
- Fast: From start to finish, you can have this delicious meal on the table in under 45 minutes. Perfect for busy evenings!
- Easy: If you can chop veggies and stir, you can make this. It’s incredibly forgiving.
- Giftable: While maybe not a “gift” in the traditional sense, bringing a pot of this to a new parent or a friend who needs a pick-me-up is a wonderful gesture.
- Crowd-Pleasing: Kids and adults alike devour this stuff. It’s pure comfort food magic!
Ingredients
Here’s what you’ll need to gather. Most of these are pantry staples, which makes this recipe even easier to whip up on the fly!
- 1 tablespoon olive oil: Just enough to get things started and sauté those veggies.
- ½ yellow onion, diced: Adds a foundational sweetness and savory flavor.
- 1 bell pepper, diced: Any color works! It brings a nice freshness and texture.
- 1 pound ground beef: The hearty star of the show. You could also use turkey or a plant-based crumble!
- 1 tablespoon minced garlic: Because can you ever have too much garlic?
- 1 teaspoon seasoned salt, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder: This spice blend is the secret to that classic American goulash flavor. Simple and effective!
- 1 teaspoon Worcestershire sauce: A little splash adds depth and umami.
- 1 can (15 oz) petite diced tomatoes, drained: We want the tomato chunks but not too much extra liquid initially.
- 1 jar (24 oz) pasta sauce: Use your favorite! This makes the sauce rich and flavorful without simmering for hours.
- 2 cups elbow pasta: The classic shape for goulash! It holds onto that yummy sauce.
- 3 cups beef broth: Our liquid base for cooking the pasta and creating that perfect sauce consistency.
- 1 cup cheddar cheese, shredded: Stirred in at the end for creamy, cheesy goodness. Feel free to use sharp or mild!
How to Make It
Alright, let’s get cooking! Remember, this is all happening in ONE pot!
- Heat that tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add your diced onion and bell pepper. Give them a stir and cook until they’re soft and smelling amazing, about 5-7 minutes.
- Now, add your pound of ground beef. Break it up with your spoon as it cooks until it’s all browned through. Make sure there’s no pink left!
- Time for flavor central! Stir in the minced garlic, seasoned salt, Italian seasoning, onion powder, and garlic powder. Let it cook for just about 1 minute, stirring constantly, until you can really smell those spices.
- Pour in the Worcestershire sauce, the drained diced tomatoes, and the whole jar of pasta sauce. Stir everything together really well to combine.
- Add the beef broth and the elbow pasta. Give it another good stir, making sure the pasta is submerged in the liquid.
- Bring this glorious mixture up to a boil. Once it’s bubbling, reduce the heat way down to low, pop a lid on your pot, and let it simmer gently for 15-20 minutes. You’ll want to stir it occasionally (every 5 minutes or so) to make sure the pasta doesn’t stick to the bottom. Cook until the pasta is tender – give a piece a taste test to be sure!
- Once the pasta is cooked and the sauce is thick and bubbly, remove the pot from the heat. Stir in that delicious shredded cheddar cheese until it’s completely melted and makes the whole dish wonderfully creamy and comforting.
Serve it up hot! We love it with a side of crusty bread for dipping.
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to switch things up:
- Different Meat: Ground turkey or ground chicken work perfectly if you want a lighter option. For a vegetarian version, try a plant-based ground crumble or even lentils.
- Pasta Shapes: Don’t have elbows? Macaroni, rotini, or even penne would be fine, just check the cooking time as it might vary slightly.
- Cheese: Monterey Jack, a Colby-Jack blend, or even some provolone would be delicious stirred in instead of cheddar.
- Veggies: Feel free to toss in other veggies with the onion and pepper, like diced carrots or zucchini. A handful of spinach stirred in at the end is also great!
- Spice: Add a pinch of red pepper flakes with the other seasonings if you like a little heat.
Tips for Success
A few little pointers to make sure your goulash is perfect every time:
- Don’t Skip Browning the Beef: This step is crucial for flavor! Make sure it’s fully browned and drain off any excess grease if there’s a lot.
- Stir Often While Simmering: This is the biggest key to preventing your pasta from sticking to the bottom of the pot and potentially burning. A quick stir every few minutes makes a big difference.
- Adjust Liquid if Needed: If your pasta seems to be soaking up the liquid too quickly and isn’t tender yet, you can add another splash (maybe half a cup) of beef broth or even water. Different pots and stovetops can cook slightly differently.
- Taste and Adjust Seasoning: Before adding the cheese, give the sauce a taste. Does it need a pinch more salt? A little more Italian seasoning? Adjust to your liking!
How to Store It
Leftovers (if you have any!) are fantastic. Let the goulash cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, simply warm it gently on the stovetop or in the microwave. You might want to add a tiny splash of water or broth when reheating, as the pasta can soak up sauce as it sits.
FAQs
Is this the same as Hungarian Goulash?
No, this is distinctly American Goulash! Hungarian Goulash is typically a soup or stew featuring paprika and often chunks of beef, served without pasta cooked in it. American Goulash is a pasta dish in a tomato-beef sauce, cooked all together.
Can I use a different type of pasta?
Absolutely! While elbows are classic, small shapes like macaroni, rotini, or even small shells work well. Just make sure they are small pasta shapes that will cook relatively quickly in the sauce.
Can I freeze American Goulash?
Yes, you can! However, pasta can sometimes get a bit soft or mushy when frozen and reheated in a sauce. If you plan to freeze, you might consider slightly undercooking the pasta when you make the initial batch, or even cooking the sauce and meat mixture separately and adding freshly cooked pasta when you’re ready to serve after thawing and reheating the sauce.
What should I serve with this?
A simple green salad, some crusty bread, or garlic bread are perfect companions for this hearty goulash!
Cozy One-Pot American Goulash
Equipment
- Large pot or Dutch oven
- lid for the pot
Ingredients
Hauptzutaten
- 1 tablespoon olive oil
- 0.5 yellow onion diced
- 1 bell pepper diced, any color
- 1 pound ground beef or turkey, or plant-based crumble
- 1 tablespoon minced garlic
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 can (15 oz) petite diced tomatoes drained
- 1 jar (24 oz) pasta sauce your favorite
- 2 cups elbow pasta or other small pasta shapes
- 3 cups beef broth
- 1 cup cheddar cheese shredded, sharp or mild
Instructions
- Heat that tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add your diced onion and bell pepper. Give them a stir and cook until they're soft and smelling amazing, about 5-7 minutes.
- Now, add your pound of ground beef. Break it up with your spoon as it cooks until it's all browned through. Make sure there's no pink left!
- Time for flavor central! Stir in the minced garlic, seasoned salt, Italian seasoning, onion powder, and garlic powder. Let it cook for just about 1 minute, stirring constantly, until you can really smell those spices.
- Pour in the Worcestershire sauce, the drained diced tomatoes, and the whole jar of pasta sauce. Stir everything together really well to combine.
- Add the beef broth and the elbow pasta. Give it another good stir, making sure the pasta is submerged in the liquid.
- Bring this glorious mixture up to a boil. Once it's bubbling, reduce the heat way down to low, pop a lid on your pot, and let it simmer gently for 15-20 minutes. You'll want to stir it occasionally (every 5 minutes or so) to make sure the pasta doesn't stick to the bottom. Cook until the pasta is tender – give a piece a taste test to be sure!
- Once the pasta is cooked and the sauce is thick and bubbly, remove the pot from the heat. Stir in that delicious shredded cheddar cheese until it's completely melted and makes the whole dish wonderfully creamy and comforting.