This American goulash is a filling, one-pan dinner that is both economical and quick to prepare. It features ground beef, macaroni, and a rich tomato base seasoned with paprika.
List of ingredients
- 1 pound lean ground beef or turkey – provides the primary protein base.
- 1 cup finely diced yellow onion – about one medium onion for aromatic flavor.
- 1 cup finely diced green bell pepper – about one pepper for color and mild sweetness.
- ½ teaspoon kosher salt – enhances all other flavors.
- ½ teaspoon coarse ground black pepper – adds a slight spicy bite.
- 3 cloves garlic, finely minced – adds pungent depth.
- 1 tablespoon paprika – essential for the traditional goulash taste.
- 1 can (14.5 ounces) diced tomatoes, undrained – provides texture and acidity.
- 1 can (15 ounces) tomato sauce (no salt added) – creates a smooth, rich base.
- 2 cups low sodium beef or chicken stock – the liquid used to cook the pasta.
- 1 tablespoon Worcestershire sauce – adds a savory umami element.
- 1 teaspoon Italian seasoning – a blend of dried herbs for complexity.
- 1 bay leaf – adds a subtle herbal note during simmering.
- 8 ounces uncooked elbow macaroni – approximately 2 heaping cups of pasta.
- Shredded cheddar cheese and chopped parsley – optional for garnishing.
step-by-step instructions
- Brown the base: Heat a Dutch oven or large skillet over medium-high heat. Add the ground beef, diced onion, and green pepper, seasoning with salt and pepper. Break the meat into small chunks as it browns, cooking for about 10 minutes until the meat is no longer pink and vegetables have softened.
- Aromatize: Stir in the minced garlic and paprika. Cook and stir constantly for one minute until the mixture becomes fragrant.
- Build the sauce: Add the undrained diced tomatoes, tomato sauce, beef or chicken stock, Worcestershire sauce, Italian seasoning, and the bay leaf. Stir well to combine and bring the mixture to a simmer over medium-high heat.
- Cook the pasta: Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pan, and simmer for 8 to 10 minutes. Stir occasionally to ensure the pasta does not stick to the bottom, adding more broth if the mixture becomes too dry.
- Rest the dish: Remove the pan from the heat. Keep the lid on and let the goulash rest for at least 3 minutes, which allows the sauce to thicken as it cools.
- Final touch: Remove and discard the bay leaf. Serve the goulash in bowls, topped with shredded cheddar cheese and fresh chopped parsley if desired.
Professional Cooking Tips for Best Results
Select a Heavy Bottomed Dutch Oven
Using a heavy-bottomed pot or a Dutch oven ensures even heat distribution across the base. This prevents the ground beef from scorching in one spot and stops the pasta from sticking during the simmering phase. Cast iron or enamel-coated steel are the best materials for this recipe.
Maximize Flavor Through Browning
Do not rush the browning of the meat and vegetables. Allowing the beef to develop a deep brown crust through the Maillard reaction adds significant depth to the final sauce. Ensure the pan is sufficiently hot before adding the meat to avoid steaming the protein in its own juices.
Control the Simmer Temperature
Maintaining a low simmer after adding the macaroni is critical for the texture of the pasta. If the heat is too high, the liquid will evaporate too quickly before the noodles are cooked through. Keep the lid tightly sealed to trap steam, which cooks the macaroni evenly.
Manage Liquid Levels
Dry pasta absorbs a significant amount of liquid as it cooks. If you notice the sauce becoming too thick or the noodles remaining hard, stir in an additional quarter-cup of beef stock. This ensures the goulash remains creamy rather than becoming a dry pasta dish.
Ingredient Substitutions and Alternatives
Switching Protein Sources
While ground beef is traditional, lean ground turkey or ground chicken works well as a lighter alternative. If using turkey, you may need to add a small amount of olive oil to the pan, as turkey is leaner than beef and can stick more easily. The flavor profile remains very similar across these options.
Using Different Pasta Shapes
Elbow macaroni is the classic choice, but other short pastas like ditalini, penne, or cavatappi can be used. Ensure the pasta is a short shape so it can be easily stirred and scooped. Note that larger shapes like penne may require an additional minute or two of simmering time.
Whole Wheat or Gluten-Free Options
Whole wheat macaroni adds more fiber and a nuttier flavor to the dish. If using gluten-free pasta, monitor the cooking time closely, as these noodles can go from al dente to mushy very quickly. You may need to reduce the simmering time by one or two minutes.
Low Sodium Adjustments
To reduce the sodium content, use ‘no salt added’ versions of canned tomato sauce and diced tomatoes. Opt for a low-sodium beef or chicken stock. You can then control the salt levels manually by adding kosher salt at the end of the cooking process.
Flavor Variations and Add-ins
Incorporating Leafy Greens
Stirring in a few handfuls of fresh baby spinach during the final resting phase is a great way to add nutrients. The residual heat from the goulash will wilt the spinach almost instantly without overcooking it. This adds a fresh, earthy contrast to the rich tomato sauce.
Adding Mixed Vegetables
Frozen peas and corn can be stirred in during the last two minutes of simmering. These vegetables add pops of color and a slight sweetness that balances the acidity of the tomatoes. For more texture, diced carrots can be sautéed along with the onions and peppers.
Enhancing with Mushrooms
Finely chopped mushrooms can be browned with the beef to add a deep, savory earthiness. Mushrooms mimic the texture of the meat and increase the overall volume of the meal. Sauté them until they release their moisture and turn golden brown for the best result.
Adjusting the Spice Level
For those who prefer a spicier dish, replace half of the paprika with smoked paprika or add a pinch of cayenne pepper. A few shakes of red pepper flakes during the garlic sauté phase also provide a consistent heat throughout the sauce.
Serving and Pairing Ideas
Fresh Acidic Side Salads
Pair the rich, savory goulash with a fresh arugula salad tossed in a lemon vinaigrette. The acidity of the lemon and the bitterness of the arugula cut through the heaviness of the beef and cheese. A simple cucumber and tomato salad with vinegar is another excellent option.
Hearty Grain Sides
Warm, buttery cornbread or a crusty piece of sourdough bread is ideal for soaking up the extra tomato sauce. Whole wheat cornbread provides a rustic texture that complements the softness of the macaroni. Serve the bread warm for the best experience.
Refreshing Fruit Desserts
Balance the meal with a light dessert such as a citrus fruit salad or vanilla pudding. A crisp coconut oatmeal cookie provides a nice textural contrast to the soft consistency of the goulash. Fresh berries with a dollop of Greek yogurt also work well.
Cheese Topping Options
While shredded cheddar is the standard, you can use Monterey Jack for a milder taste or Parmesan for a saltier, sharper finish. Melting the cheese directly on top of each bowl while the goulash is steaming ensures a gooey, melted consistency.
Storage, Freezing, and Reheating
Refrigeration Guidelines
Store leftover goulash in an airtight container and place it in the refrigerator promptly. It will remain fresh and safe to eat for three to four days. The sauce will likely thicken further in the fridge as the pasta continues to absorb moisture.
Long-Term Freezer Storage
This recipe freezes exceptionally well for up to three months. Portion the goulash into freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. Label each container with the date of preparation for easy tracking.
Thawing Frozen Portions
The best way to thaw frozen goulash is to place the container in the refrigerator overnight. This slow thawing process preserves the texture of the macaroni and prevents the sauce from separating. Avoid thawing in the microwave directly from frozen if possible.
Reheating on the Stove
For larger amounts, reheat the goulash in a saucepan over medium-low heat. Add a splash of beef broth or water to loosen the sauce and restore the original consistency. Stir gently to avoid breaking the pasta noodles.
Reheating in the Microwave
For individual portions, heat the goulash in the microwave in one-minute increments. Stir the mixture between each interval to ensure the heat is distributed evenly and there are no cold spots. Add a teaspoon of water before heating to keep the pasta moist.
Make-Ahead Strategies
Batch Cooking for the Week
Prepare a double batch of goulash on a Sunday to provide easy lunches throughout the work week. Divide the finished product into five separate containers immediately after the resting period. This prevents the need for daily cooking and ensures consistent portion sizes.
Prepping the Aromatics
You can dice the onion, green pepper, and garlic several hours in advance. Store them in a sealed container in the refrigerator until you are ready to start the browning process. This significantly reduces the active prep time on a busy weeknight.
Partial Preparation
Cook the beef and vegetable base up to the point of adding the liquids. Store this mixture in the fridge for up to two days. When ready to eat, simply add the stock, tomatoes, and pasta and simmer as directed.
Troubleshooting Common Issues
Preventing Mushy Pasta
If your pasta consistently turns out too soft, reduce the simmering time by one or two minutes. Remember that the pasta continues to cook during the three-minute resting period after the heat is turned off. Aim for a slightly firm ‘al dente’ texture before removing the pan from the stove.
Fixing a Too-Thin Sauce
If the goulash is too watery after cooking, simmer it uncovered for another two to three minutes. This allows more liquid to evaporate and concentrates the flavors. Alternatively, ensure you allow the full three-minute resting period, as the starch from the pasta naturally thickens the sauce.
Balancing High Acidity
If the tomato sauce tastes too acidic or sharp, add a tiny pinch of granulated sugar or a small knob of unsalted butter. These additions neutralize the acid without making the dish taste sweet. Stir them in during the final resting phase.
Stopping the Pasta from Sticking
If the macaroni sticks to the bottom of the pan, it usually means the heat is too high or the liquid level is too low. Lower the heat immediately and add a small amount of additional beef stock. Stir gently with a wooden spoon to loosen the noodles without breaking them.
Frequently Asked Questions
Can I use an Instant Pot for this recipe?
Yes, use the Sauté function to brown the meat and vegetables, then add the garlic and paprika. Turn off the pot, stir in all remaining ingredients, and pressure cook on high for 5 minutes. Allow a 10-minute natural release, then quick release any remaining pressure and let it set for 5 minutes to thicken.
How do I turn this goulash into a casserole?
Prepare the goulash according to the stovetop instructions. Transfer the completed mixture into a baking dish and spread it evenly. Top with a generous layer of shredded cheddar cheese and bake uncovered at 350°F for 30 minutes, or until the cheese is melted and bubbling.
Can I use ground chicken instead of beef?
Ground chicken is a suitable substitute for ground beef or turkey. It has a milder flavor, so you may want to slightly increase the amount of Italian seasoning or add an extra pinch of black pepper to maintain the savory profile of the dish.
What if I don’t have beef stock?
You can use chicken stock, vegetable stock, or even water in a pinch. Chicken stock is the most common alternative and works seamlessly. If using water, add an extra half-teaspoon of salt or a bit more Worcestershire sauce to compensate for the lost flavor.
Is it possible to make this dish vegetarian?
Yes, replace the ground beef with a can of rinsed cannellini beans or kidney beans. You can also use plant-based ground crumbles. Use vegetable stock instead of beef stock to ensure the entire dish is meat-free.
Print
Hearty One-Pot American Goulash
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Old-fashioned American goulash is a satisfying, one pan dinner made with ground beef, macaroni, tomatoes, and paprika. It’s economical and easy to make.
Ingredients
- 1 pound lean ground beef or turkey
- 1 cup finely diced yellow onion
- 1 cup finely diced green bell pepper
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 3 cloves garlic, finely minced
- 1 tablespoon paprika
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce (no salt added)
- 2 cups low sodium beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 8 ounces uncooked elbow macaroni
- shredded cheddar cheese (optional topping)
- chopped parsley (optional topping)
Instructions
- Step: In Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes.
- Step: Add garlic and paprika, cooking and stirring for one minute, or until fragrant.
- Step: Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni.
- Step: Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is tender, stirring occasionally. Add more broth, as needed.
- Step: Remove from heat, leave covered for at least 3 minutes. Goulash will thicken as it cools.
- Step: Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.
Notes
Storage/Freezing: Refrigerate leftover goulash promptly for three to four days or freeze for up to 3 months. Casserole variation: Spread goulash in a baking dish, top with shredded cheddar cheese, and bake uncovered at 350°F for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups
- Calories: 332 kcal
- Sugar: 7 g
- Sodium: 775 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 49 mg