Remember those cozy nights spent around the dinner table, the aroma of simmering goodness filling the air? This one-pot goulash recipe brings back all those warm and fuzzy feelings, but with a seriously easy twist. Get ready for a comforting, flavorful meal that’s ready in under 30 minutes – perfect for busy weeknights or a delightful weekend treat!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes!
- Easy: Minimal cleanup with just one pot!
- Giftable: Perfect for potlucks or sharing with friends and family.
- Crowd-pleasing: A guaranteed hit with both kids and adults!
Ingredients
- 1 lb ground beef: I prefer a leaner ground beef for this recipe, but you can use your favorite.
- 1 medium onion, chopped: Provides a sweet base for the savory flavors.
- 2 garlic cloves, minced: Adds a pungent depth of flavor.
- 1 (15 oz) can tomato sauce: The classic foundation for any great goulash.
- 1 (14.5 oz) can diced tomatoes (with juice): Adds extra texture and acidity.
- 2 cups beef broth: Provides the perfect liquid base for a rich and flavorful sauce.
- 1 tablespoon soy sauce: Adds a subtle salty depth, enhancing the beef flavor.
- 1 teaspoon paprika: A must-have for that authentic goulash taste – I love using smoked paprika for an extra smoky twist!
- 1 teaspoon Italian seasoning (optional): Adds a touch of herbaceous complexity. Dried oregano or basil work great too.
- 1½ cups elbow macaroni (uncooked): The perfect small pasta shape to soak up all that delicious sauce.
- Salt and pepper, to taste: Don’t forget these essential seasonings!
- 1 cup shredded cheddar cheese (optional): For extra cheesiness and a satisfying finish.
- Fresh parsley, for garnish: A pop of fresh color and flavor.
How to Make It
- Brown the ground beef and onion in a large pot over medium heat for 6–8 minutes. Make sure to break up the beef as it cooks for even browning. Once browned, drain off any excess grease.
- Add the minced garlic, paprika, and soy sauce (and Italian seasoning, if using). Cook for about 1 minute, stirring constantly, until fragrant. This step really helps build those deep, savory flavors.
- Stir in the tomato sauce, diced tomatoes (with their juice!), and beef broth. Bring the mixture to a boil.
- Add the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Season generously with salt and pepper to taste. I always recommend tasting and adjusting the seasoning as you go.
- Stir in or top with shredded cheddar cheese (optional). The cheese melts beautifully into the hot goulash.
- Garnish with fresh parsley and serve hot.
Substitutions & Additions
Feel free to experiment! Ground turkey or chicken can be substituted for the beef. You can also add other vegetables like diced carrots, bell peppers, or mushrooms for extra nutrition and flavor. A dash of hot sauce adds a nice kick!
Tips for Success
- Don’t overcook the pasta! Follow the package directions for cooking time, and check for doneness towards the end of the simmering time.
- For a richer flavor, try using homemade beef broth.
- Prep ahead: Chop the onion and garlic the night before to save time.
- Leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How to Store It
This goulash is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended, as the pasta may become mushy upon thawing.
FAQs
- Q: Can I use different pasta? A: Yes! Small pasta shapes like ditalini or small shells would work well.
- Q: What if I don’t have beef broth? A: You can substitute with chicken broth or even water, but the flavor will be slightly different.
- Q: Can I make this in a slow cooker? A: Yes! Brown the beef and onions as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking time.
- Q: Can I add other spices? A: Absolutely! Experiment with different spices like cumin, oregano, or thyme to customize your goulash to your liking.
One-Pot Goulash
This one-pot goulash recipe brings back warm and fuzzy feelings with a seriously easy twist. Get ready for a comforting, flavorful meal that's ready in under 30 minutes – perfect for busy weeknights or a delightful weekend treat!
Ingredients
Equipment
Method
- Brown the ground beef and onion in a large pot over medium heat for 6–8 minutes. Make sure to break up the beef as it cooks for even browning. Once browned, drain off any excess grease.
- Add the minced garlic, paprika, and soy sauce (and Italian seasoning, if using). Cook for about 1 minute, stirring constantly, until fragrant. This step really helps build those deep, savory flavors.
- Stir in the tomato sauce, diced tomatoes (with their juice!), and beef broth. Bring the mixture to a boil.
- Add the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Season generously with salt and pepper to taste. I always recommend tasting and adjusting the seasoning as you go.
- Stir in or top with shredded cheddar cheese (optional). The cheese melts beautifully into the hot goulash.
- Garnish with fresh parsley and serve hot.
Notes
Ground turkey or chicken can be substituted for the beef. You can also add other vegetables like diced carrots, bell peppers, or mushrooms for extra nutrition and flavor. A dash of hot sauce adds a nice kick! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended.
