This one-pot American goulash is a hearty dinner that combines ground beef and macaroni in a savory tomato sauce. It is a fast meal that minimizes cleanup by using a single pot for everything.
List of ingredients
- 1 pound ground beef – lean or regular
- 1 cup onion – small diced
- 3 cloves garlic – minced
- 15 ounces diced tomatoes – petite diced
- 15 ounces tomato sauce – plain
- 2 1/2 cups water – for simmering the pasta
- 2 cups elbow macaroni noodles – dry
- 2 teaspoons salt – Kosher preferred
- 1 teaspoon pepper – ground black pepper
- 1 tablespoon paprika – adds depth and color
- 2 teaspoons garlic powder – for extra savory flavor
- 2 teaspoons onion powder – complements the fresh onion
- 2 teaspoons dried oregano – classic herb profile
- 1/2 teaspoon dried basil – adds a touch of sweetness
- 1 teaspoon dried parsley – for herbal balance
- 1 bay leaf – adds a subtle aromatic note
- 1 teaspoon worcestershire sauce – optional for umami
- 1 cup shredded cheddar cheese – for stirring in at the end
step-by-step instructions
- Brown the Meat: In a large pot over medium heat, cook the ground beef and diced onions until the beef is fully cooked. Drain off any excess grease and return the mixture to the pot over medium heat.
- Sauté Garlic: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Combine Base: Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, water, and all the herbs and spices. Mix well to ensure all seasonings are evenly distributed.
- Simmer Pasta: Bring the liquid to a boil, then stir in the macaroni noodles. Reduce the heat to a simmer, cover the pot, and cook for 20 to 30 minutes. Stir occasionally to prevent the noodles from sticking to the bottom.
- Final Touch: Once the noodles are tender, turn off the heat. Remove and discard the bay leaf, then stir in the shredded cheddar cheese until melted. Adjust seasonings if necessary and serve.
Cooking Techniques for Better Results
Brown the Beef Thoroughly for Deeper Flavor
Searing the ground beef until it is deeply browned creates a rich base for the sauce. Avoid overcrowding the pot if you are doubling the recipe to ensure the meat browns rather than steams. Draining the grease after browning prevents an oily film from forming on top of your finished goulash.
Use a Heavy-Bottomed Pot to Prevent Burning
A pot with a thick base distributes heat more evenly across the bottom. This is crucial when simmering pasta in a thick tomato sauce, as the sauce can easily scorch. If you only have a thin pot, stir more frequently to keep the macaroni moving.
Monitor Noodle Texture Closely
Start checking the pasta at the 20-minute mark to ensure it does not overcook. The noodles should be tender but still hold their shape. Since the pasta continues to cook slightly after the heat is turned off, it is best to remove it from the heat just before it reaches your preferred softness.
Calibrate Salt Based on Product Choice
If you use table salt instead of Kosher salt, start with one teaspoon instead of two. Table salt has a finer grain and provides a stronger salt punch per measurement. You can always add more salt at the end after tasting the finished dish.
Ingredient Substitutions and Alternatives
Swap Ground Beef for Other Proteins
Ground turkey or ground chicken can be used for a leaner version of this dish. For a different flavor profile, consider using ground bison or a plant-based beef substitute. Ensure you brown these alternatives thoroughly before adding the liquids.
Experiment with Different Pasta Shapes
While elbow macaroni is traditional, other small shapes work well. Shells, ditalini, or small rotini can be used as long as they have similar cooking times. Larger pasta shapes may require more water and a longer simmering period.
Adjust the Tomato Base
If you prefer a chunkier sauce, increase the amount of diced tomatoes and decrease the tomato sauce. For a smoother consistency, use crushed tomatoes instead of diced. Adding a small amount of tomato paste can further thicken the sauce if it feels too thin.
Choose Different Cheese Varieties
Cheddar is the standard choice for American goulash, but Monterey Jack or Colby provide a milder taste. For a sharper flavor, use extra-sharp cheddar or a mix of cheddar and parmesan. Always stir the cheese in off the heat to avoid separation.
Customizing Your Goulash
Add Fresh Vegetables for Extra Nutrition
Diced carrots or English peas are excellent additions to this recipe. Add carrots at the beginning with the onions so they have time to soften. Stir in frozen peas during the last five minutes of simmering to keep them bright and crisp.
Introduce Spicy Elements for Heat
Add a pinch of crushed red pepper flakes or a dash of cayenne pepper when adding the other spices. You can also stir in diced canned jalapeños for a more pronounced kick. This balances well with the richness of the beef and cheese.
Use Fresh Herbs for a Brighter Taste
Replace the dried parsley or basil with fresh leaves added at the very end. Fresh herbs provide a bright, clean flavor that cuts through the heavy tomato and meat base. Chop them finely and fold them in along with the cheese.
Serving and Pairing Ideas
Pair with Crusty Garlic Bread
Serving this dish with warm garlic bread allows you to scoop up the extra sauce. The crunch of the toasted bread provides a great texture contrast to the soft pasta and beef. Brush sliced baguette with garlic butter and bake until golden.
Serve Alongside a Fresh Garden Salad
A crisp salad with a light vinaigrette balances the richness of the cheesy goulash. Use mixed greens, cucumbers, and cherry tomatoes to add freshness to the meal. This creates a more balanced dinner plate.
Complement with Cornbread or Dinner Rolls
Sweet cornbread is a classic pairing that complements the savory tomato notes. Alternatively, soft dinner rolls are perfect for cleaning the pot. These sides make the meal more filling for larger groups.
Storage and Reheating Instructions
Refrigerate Correctly for Freshness
Store leftovers in an airtight container in the refrigerator for up to four days. Allow the goulash to cool slightly before sealing the lid to prevent excessive condensation. This keeps the flavors stable and the pasta from becoming too mushy.
Freeze for Long-Term Storage
Portion the goulash into freezer-safe bags and flatten them out before freezing. This maximizes freezer space and allows for faster thawing. Thaw the bags in the refrigerator overnight before reheating.
Reheat with Extra Liquid
Pasta tends to absorb the sauce as it sits in the fridge, which can make the dish dry. When reheating on the stove or in the microwave, add a splash of water or beef broth. Stir gently over low heat until the sauce becomes creamy again.
Make-Ahead Strategies
Prepare the Meat Base in Advance
You can brown the beef, onions, and garlic and store them in the fridge for up to two days. When you are ready to eat, simply add the pre-cooked mixture to the pot and proceed with the liquids and spices. This reduces the active cooking time on dinner night.
Cook Pasta Separately for Better Texture
If you are making this for a large crowd, cook the macaroni in a separate pot of salted water. Drain the pasta and stir it into the sauce during the final five minutes of simmering. This prevents the noodles from overcooking if the sauce takes longer to thicken.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thick
If the sauce reduces too much during simmering, it may become overly thick or sticky. Stir in a small amount of water or beef broth, one tablespoon at a time, until the desired consistency is reached. Do this slowly to avoid thinning the flavor too much.
Managing Overcooked Noodles
If the macaroni becomes too soft, avoid further stirring, as this can break the noodles. Turn off the heat immediately and add the cheese, which helps bind the dish. In the future, reduce the simmering time by five minutes.
Balancing High Acidity
Some brands of tomato sauce are more acidic than others, which can result in a sharp taste. Add a pinch of sugar or a small amount of honey to neutralize the acidity. Stir it in during the simmering phase and taste again.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, but you should avoid cooking the pasta in the slow cooker as it often becomes mushy. Cook the beef and onions in a skillet first, then add all ingredients except the noodles to the slow cooker on low for 4-6 hours. Stir in cooked macaroni at the very end.
How do I keep the noodles from getting mushy?
Ensure you do not overcook the pasta beyond the 20-30 minute window. Stirring too vigorously can also break the noodles and release excess starch, thickening the sauce too much. Use a gentle folding motion when stirring.
Is this dish suitable for meal prep?
This recipe is excellent for meal prep because it holds its flavor well over several days. Use airtight containers and divide the portions evenly. Be sure to add a little liquid when reheating to restore the sauce consistency.
Print
One-Pot American Goulash
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Quick and easy one-pot American Goulash recipe made from scratch with ground beef, macaroni noodles, and tomato sauce. A hearty and comforting dinner your family will love!
Ingredients
- 1 pound ground beef
- 1 cup onion (small diced)
- 3 cloves garlic (minced)
- 15 ounces diced tomatoes (petite diced)
- 15 ounces tomato sauce
- 2 1/2 cups water
- 2 cups elbow macaroni noodles
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon worcestershire sauce (optional)
- 1 cup shredded cheddar cheese
Instructions
- Step 1: In a large pot over medium heat, cook ground beef and diced onions until the beef is fully cooked. Drain off any grease, then add back to the pot over medium heat.
- Step 2: Add in the minced garlic and sauté until fragrant. About 30 seconds.
- Step 3: Add in the diced tomatoes, tomato sauce, Worcestershire sauce, water and all of the herbs and spices. Stir well to combine.
- Step 4: Bring to boil and add in the noodles. Reduce to a simmer and cover. Cook for 20 to 30 minutes, stirring occasionally to prevent sticking. Once the noodles are done, turn the heat off, remove the bay leaf and stir in the cheese. Adjust the seasonings if needed.
Notes
Freeze it for later by portioning into freezer bags and laying flat. Thaw overnight for quick reheats. You can stir in diced carrots or English peas for additional vegetables. Serve with garlic bread, cornbread, or dinner rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg