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!
Equipment
- Large pot
Ingredients
- 1 lb ground beef lean ground beef preferred
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes with juice
- 2 cups beef broth
- 1 tbsp soy sauce
- 1 tsp paprika smoked paprika preferred
- 1 tsp Italian seasoning optional
- 1.5 cups elbow macaroni uncooked
- salt and pepper to taste
- 1 cup shredded cheddar cheese optional
- fresh parsley for garnish
Instructions
- 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.