Easy One Pot American Goulash Recipe
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.
Ingredients
- 1 lb Lean Ground Beef
- 1 tbsp Olive Oil
- 1 Large Onion
- 1 Green Bell Pepper Medium sized.
- 3 Cloves of Garlic Freshly minced.
- 1 tbsp Paprika
- 2 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 can Tomatoes
- 1 can Diced Tomatoes Undrained.
- 3 cup Low-Sodium Beef or Chicken Stock
- 2 tbsp Worcestershire Sauce
- 1 Bay Leaf
- 2 cup Elbow Macaroni
- 1-2 cup Shredded Sharp Cheddar Cheese Optional toppings.
- 2 tbsp Chopped Parsley Optional toppings.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
Tried this recipe?Let us know how it was!