The Ultimate One-Pot American Goulash
Capturing nostalgic flavor and cozy comfort in a fraction of the time, this easy and quick One-Pot American Goulash is a memorable dish perfect for busy weeknights.
Equipment
- Large pot
- Dutch Oven
Ingredients
- 1.1 lbs Lean Ground Beef about 500g
- 1 large Yellow Onion chopped
- 2 cloves Garlic minced
- 2 cups Marinara Sauce or Tomato Sauce about 500ml
- 2 cups Beef Broth about 500ml
- 14.5 oz Diced Tomatoes 1 can (400g), undrained
- 3 tbsp Tomato Paste
- 1 Green Bell Pepper diced, optional
- 1.5 tsp Italian Herbs
- 2 small Bay Leaves
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 8 oz Uncooked Elbow Macaroni about 250g
- 0.5 cup Grated Cheese 50g, Cheddar or Mozzarella, optional
Instructions
- Step 1: Brown the Beef Grab a large, heavy-bottomed pot or Dutch oven and place it over medium-high heat. Add your lean ground beef and brown it thoroughly, breaking it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess grease.
- Step 2: Sauté Aromatics Now, toss in your chopped onion and minced garlic. Stir them into the beef and cook for about 5-7 minutes, until the onion becomes beautifully tender and translucent.
- Step 3: Build the Sauce Base Pour in the marinara sauce (or tomato sauce) and the beef broth. Add the undrained diced tomatoes and then stir in the tomato paste. This creates our rich, flavorful sauce.
- Step 4: Season and Simmer Next, add the diced bell pepper (if you’re using it), Italian herbs, bay leaves, salt, and pepper. Give everything a good stir to combine. Bring the mixture to a gentle simmer, then pop a lid on your pot and let it simmer away for 30 minutes over low heat.
- Step 5: Add the Macaroni After 30 minutes, stir in the uncooked elbow macaroni. Check the liquid level; if it looks a little dry, add a splash more beef broth or water to ensure the pasta has enough to cook in.
- Step 6: Cook the Pasta Bring the mixture back to a boil, then reduce the heat to low, cover the pot again, and let it cook for another 10-12 minutes, or until the macaroni is perfectly tender. Stir occasionally to prevent sticking.
- Step 7: Final Touches Before serving, remember to remove the two small bay leaves.
- Step 8: Cheese It Up! If desired, sprinkle a generous amount of grated cheddar or mozzarella over the top of each serving. Serve immediately.
Notes
Substitutions & Additions: Ground turkey or chicken, lentils, or a plant-based ground meat substitute can replace beef. Add diced carrots, mushrooms, or spinach for extra veggies. For heat, add red pepper flakes or smoked paprika. Small shells, ditalini, or rotini can substitute elbow macaroni. Try Monterey Jack, Parmesan, or cream cheese for cheesy variations. Worcestershire sauce or red wine can add extra flavor.
Tips for Success: Use a large enough pot to prevent overcrowding and gummy pasta. Adjust liquid for pasta absorption by adding more broth or water as needed. Stir occasionally, especially after adding macaroni, to prevent sticking. Season to taste before adding macaroni, as flavors intensify during simmering. Prep ahead by chopping onion/garlic or browning beef in advance.
How to Store: Allow goulash to cool completely, then refrigerate in an airtight container for up to 3-4 days. For freezing, transfer to freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water to loosen if needed.