This one-pot American goulash is a budget-friendly meal designed for large families. It combines ground beef, tomato-based sauce, and elbow macaroni in a single vessel to minimize cleanup.
List of ingredients
- 2 pounds ground beef – use a standard 80/20 lean-to-fat ratio for optimal flavor.
- 1 large yellow onion – finely chopped to ensure even distribution.
- 1 green bell pepper – diced into small pieces.
- 3 cloves garlic – minced or finely chopped.
- 3 cups water or two 14.5-ounce cans of beef broth – broth adds more depth and sodium.
- 2 (15-ounce) cans tomato sauce – provides the smooth base for the sauce.
- 2 (14.5 ounce) cans diced tomatoes – adds texture and acidity.
- 2 tbsp dried Italian herb seasoning – a blend of oregano, basil, and thyme.
- 1 tbsp seasoned salt – adjust based on the sodium content of your broth.
- 2 cups elbow macaroni – uncooked; starch from the pasta helps thicken the sauce.
step-by-step instructions
- Brown the meat: Place 2 pounds of ground beef in a Dutch oven or large, heavy saucepan. Cook over medium-high heat until the meat is no longer pink, approximately 10 minutes. Drain the excess grease from the pan before proceeding.
- Sauté the aromatics: Add the chopped onion, minced garlic, and diced green bell pepper to the meat. Cook until the onions become translucent and fragrant.
- Simmer the sauce: Pour in the water or beef broth, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix all components thoroughly. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Cook the pasta: Stir in the uncooked elbow macaroni. Cover the pot again and simmer for another 20 minutes, or until the pasta reaches a tender consistency.
- Finish and serve: Remove from heat. Serve in bowls and top with shredded cheese immediately before eating.
Optimizing Your Cooking Process
Select a Heavy-Bottomed Pot
Using a Dutch oven or a heavy stainless steel saucepan ensures even heat distribution. This prevents the tomato sauce from scorching on the bottom during the simmering phase. A heavy lid is also essential to maintain a consistent internal temperature.
Manage the Meat Fat Content
Using ground beef with a 20% fat content provides better flavor and moisture. If using extra-lean beef, you may need to add a tablespoon of vegetable oil to the pot for browning. Always drain the grease after browning to avoid an oily layer on top of the final sauce.
Precision in Vegetable Chopping
Dice the onions and bell peppers into uniform, small pieces. This ensures that the vegetables soften at the same rate during the sautéing process. Smaller pieces also integrate better into the sauce for a consistent texture in every bite.
Control the Simmering Temperature
Keep the heat on a low setting once the liquids are added. A rapid boil can cause the sauce to reduce too quickly, leaving the pasta undercooked or the sauce too thick. A gentle simmer allows the flavors to meld without evaporating the necessary cooking liquid.
Ingredient Substitutions and Alternatives
Alternative Pasta Shapes
While elbow macaroni is traditional, other small shapes like shells, rotini, or bowtie pasta work well. Avoid long noodles like spaghetti or linguine, as they are difficult to stir in a one-pot method. Ensure the pasta size is consistent so it cooks evenly.
Lean Protein Swaps
Ground turkey or ground bison can be used as a substitute for beef. Turkey is leaner, so you may need to add a small amount of oil during the browning phase. Bison provides a similar flavor profile to beef but with lower fat content.
Herb and Seasoning Adjustments
If you do not have an Italian herb blend, combine dried oregano, basil, and a pinch of thyme. For a more robust flavor, add a teaspoon of smoked paprika. Adjust the seasoned salt if you are using high-sodium beef broth to avoid over-salting the dish.
Liquid Base Variations
Water is the most neutral option and keeps the recipe low-calorie. Beef broth increases the richness and savory quality of the sauce. For a lighter version, low-sodium vegetable broth can be used without significantly altering the taste.
Flavor Enhancements and Variations
Adding Heat and Spice
To introduce a spicy element, add a half-teaspoon of cayenne pepper or red chili flakes during the simmering stage. Alternatively, swap the Italian seasoning for two tablespoons of chili powder for a Southwestern flavor profile. Adjust the amount based on your heat tolerance.
Balancing Tomato Acidity
Canned tomatoes can sometimes be overly acidic. Stirring in two tablespoons of granulated sugar or brown sugar helps neutralize the sharp acid notes. This creates a more balanced, rounded flavor in the final sauce.
Integrating Additional Vegetables
Finely diced carrots or celery can be added along with the onions for extra nutrition. Spinach or kale can be stirred in during the last five minutes of cooking until wilted. These additions increase the fiber content without changing the core flavor.
Creating a Creamier Texture
For a richer sauce, stir in two tablespoons of heavy cream or a dollop of sour cream just before serving. This mellows the acidity of the tomatoes and adds a velvety mouthfeel. This variation pairs particularly well with a side of crusty bread.
Serving Suggestions and Pairings
Accompanying Breads
Toasted garlic bread is a practical pairing that helps soak up the extra sauce. You can prepare this by brushing baguette slices with garlic butter and broiling them for 2-3 minutes. A side of buttery cornbread also complements the savory beef and tomato base.
Fresh Vegetable Sides
Serve goulash with a crisp green salad or steamed broccoli to balance the richness of the beef. Roasted carrots or sautéed asparagus provide a textural contrast to the soft pasta. These sides add necessary freshness to the meal.
Topping Options
Shredded sharp cheddar or parmesan cheese adds a salty, creamy layer to the dish. Freshly chopped parsley or green onions can be sprinkled on top for a pop of color and a mild onion flavor. These toppings should be added individually to each bowl.
Plating for Large Groups
When serving a crowd, keep the goulash in the Dutch oven on the lowest heat setting to maintain temperature. Provide a bowl of extra shredded cheese on the side so guests can customize their portions. Use wide, shallow bowls to prevent the pasta from clumping.
Storage and Reheating Guidelines
Refrigeration Protocols
Allow the goulash to cool to room temperature before transferring it to an airtight container. Store it in the main body of the refrigerator, avoiding the door where temperatures fluctuate. Leftovers remain safe for consumption for 3 to 4 days.
Freezing for Long-Term Storage
Transfer cooled goulash into freezer-safe containers or heavy-duty Ziploc bags. Press as much air out of the bags as possible to prevent freezer burn. The dish is best consumed within one month of freezing to maintain pasta quality.
Thawing and Reheating Methods
Thaw frozen goulash in the refrigerator overnight for the safest results. To reheat on the stovetop, add a splash of water or beef broth to loosen the sauce and heat over medium heat. For microwave reheating, stir every 60 seconds to ensure even heating.
Managing Pasta Texture After Storage
Pasta continues to absorb liquid as it sits in the refrigerator, which can make the goulash thick or dry. Always add 2-4 tablespoons of water when reheating to restore the original sauce consistency. Do not overcook during reheating, as this will make the macaroni mushy.
Troubleshooting and FAQ
Why is my goulash sauce too thin?
Thin sauce usually results from not simmering long enough or using too much liquid. To thicken it, simmer the pot without the lid for an additional 5-10 minutes. This allows excess water to evaporate and concentrates the tomato base.
Can I cook the pasta separately?
Yes, you can boil the macaroni in a separate pot of salted water. If you choose this method, omit the 3 cups of water from the main recipe to prevent the sauce from becoming too watery. Stir the cooked pasta into the sauce just before serving.
What can I use if I don’t have tomato sauce?
You can substitute tomato sauce with a combination of tomato paste and water. Use one tablespoon of tomato paste for every half-cup of sauce required. Alternatively, pureed canned tomatoes can work as a direct replacement.
How do I fix the dish if it is too salty?
If the seasoned salt or broth made the dish too salty, add a teaspoon of sugar or a splash of apple cider vinegar. You can also stir in a small amount of unsalted tomato puree or water. These additions dilute the salt concentration without ruining the flavor.
Why did my pasta become too soft?
Overcooked pasta occurs if the goulash simmers for too long after the macaroni is added. To prevent this, start checking the pasta texture 5 minutes before the recommended 20-minute mark. Remove the pot from the heat as soon as the pasta is al dente.
Print
Easy American Goulash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: General
Description
American Goulash is the perfect comfort food on a budget! It’s warm, hearty, and super easy to make in a single pot.
Ingredients
- 2 pounds ground beef
- 1 large yellow onion (chopped)
- 1 green bell pepper
- 3 cloves garlic (chopped)
- 3 cups water or beef broth
- 2 (15-ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 2 tbsp dried Italian herb seasoning
- 1 tbsp seasoned salt
- 2 cups elbow macaroni (uncooked)
Instructions
- Step: Cook 2 pounds of ground beef in a Dutch oven or large, heavy saucepan until the meat is no longer pink. It usually takes about 10 minutes. Afterwards, drain the grease from the pan.
- Step: Add the onion, garlic, and green bell pepper. Cook until onions are translucent.
- Step: Add the water, tomato sauce, diced tomatoes, Italian seasoning, and salt. Mix well. Reduce heat to low, cover, and simmer for about 20 minutes. Stirring occasionally.
- Step: Add the uncooked elbow macaroni. Stir well. Cover once again and allow everything to simmer until the pasta is tender, about 20 minutes.
- Step: Top with shredded cheese right before serving.
Notes
For extra flavor, add garlic powder and freshly ground pepper. To make it spicy, add chili powder or cayenne. To add sweetness, stir in 2 tablespoons of sugar. Serve with garlic bread, cornbread, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg