The Best One Pot American Goulash

This revamped American Goulash recipe is designed to be the ultimate one-pot comfort food, perfect for beginners and seasoned cooks alike. It’s a classic family-friendly dish that’s both budget-friendly and perfect for busy weeknights.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Easy One Pot American Goulash Video

Here’s a great video for an easy one pot American Goulash.

Why You’ll Love Making It

• A True One-Pot Wonder: This entire meal comes together in a single pot. That means flavor layers build upon each other, and cleanup is astonishingly simple.
• Ready in Under an Hour: In just about 45 minutes, you can have a steaming, delicious meal on the table, making it an ideal choice for hectic weeknights.
• Hearty and Comforting: The combination of savory ground beef, a rich tomato sauce, and tender pasta is the very definition of comfort food. It’s a nostalgic dish that warms you from the inside out.
• Budget-Friendly & Simple Ingredients: This recipe relies on common pantry staples, making it an economical choice for feeding a family.
• Endlessly Customizable: This recipe is a fantastic starting point. Feel free to add extra vegetables, swap the protein, or adjust the seasonings to make it your own.

Ingredients

• 1 tbsp Olive Oil
• 1 lb Lean Ground Beef (85/15 or 90/10)
• 1 large Onion, diced
• 1 medium Green Bell Pepper, diced
• 3 cloves Garlic, freshly minced
• 1 tbsp Paprika
• 2 tsp Italian Seasoning
• 1 tsp Salt (or to taste; use less if your broth is salted)
• ½ tsp Black Pepper, freshly ground
• 1 (15 oz) can Tomato Sauce
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 3 cups Low-Sodium Beef Broth
• 2 tbsp Worcestershire Sauce
• 1 Bay Leaf
• 2 cups Elbow Macaroni, uncooked
• Optional Toppings: 1-2 cups Shredded Sharp Cheddar Cheese and 2 tbsp Chopped Fresh Parsley

Instructions

1. Brown the Beef and Soften the Veggies: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef, diced onion, and diced green bell pepper. Use a wooden spoon to break the beef into small crumbles. Cook for about 8-10 minutes until the beef is no longer pink and the onions are soft and translucent.

2. Bloom the Aromatics: Add the minced garlic and paprika to the pot. Stir constantly for about one minute until the garlic is fragrant. This step, known as “blooming,” enhances the flavor of the spices. Be careful not to let the garlic burn.

3. Build the Sauce: Pour in the diced tomatoes (with their juices), tomato sauce, beef stock, and Worcestershire sauce. Add the Italian seasoning and the bay leaf. Stir everything together until well combined.

4. Simmer the Sauce: Bring the mixture to a lively simmer over medium-high heat. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes to allow the flavors to meld together.

5. Cook the Pasta: Stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the sauce. Return the pot to a simmer, then cover and cook for 8-10 minutes, or until the pasta is al dente (tender but still with a slight bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

6. Thicken and Rest: Once the pasta is cooked, turn off the heat. Let the goulash stand, covered, for about 5 minutes. The sauce will thicken as it cools slightly.

7. Serve and Garnish: Remove the bay leaf before serving. Ladle the hot goulash into bowls. If desired, top with a generous handful of shredded cheddar cheese and a sprinkle of fresh parsley.

Tips for the Perfect Goulash

• Don’t Overcook the Pasta: Check the pasta a minute or two before the package directions suggest. It will continue to soften as it sits in the hot sauce.
• Adjust Consistency: If the goulash becomes too thick while the pasta is cooking, add a splash of beef broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
• Add Extra Veggies: This is a great dish to sneak in extra vegetables. Consider adding chopped carrots and celery with the onions, or stirring in frozen corn or peas during the last few minutes of cooking.
• For a Creamier Sauce: Stir in a dollop of sour cream or a splash of heavy cream at the very end (with the heat off) for a richer, creamier texture.

FAQs

What is the difference between American and Hungarian goulash?
American goulash is a pasta-and-ground-beef casserole with a tomato-based sauce, often seasoned with Italian herbs. Hungarian goulash is a slow-cooked beef stew, rich with paprika, and is typically served over egg noodles or dumplings rather than having the pasta mixed in.

Can I make goulash in a slow cooker?
Yes. To adapt this recipe for a slow cooker, brown the beef, onions, and peppers in a skillet first, then transfer them to the slow cooker. Add the remaining ingredients except for the pasta. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the uncooked macaroni during the last 30-60 minutes of cooking time.

How do I store and reheat leftovers?
Store leftover goulash in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. You can also reheat it in the microwave.

Can I freeze American goulash?
Yes, goulash freezes well for up to 3 months. However, pasta can sometimes become soft upon reheating. For the best texture, you can make the sauce without the pasta, freeze it, and then cook and add fresh pasta when you’re ready to serve.

What should I serve with goulash?
Goulash is a hearty meal on its own, but it pairs wonderfully with a simple green salad, garlic bread, or cornbread to soak up the sauce.