Easy One-Pot American Goulash

by

Instructions

Brown the Meat

  1. In a large pot or Dutch oven over medium-high heat, add the ground beef.
  2. Break it up with a wooden spoon and cook for 5-7 minutes until browned and no longer pink.
  3. Drain excess fat, leaving about 1 tablespoon in the pot for flavor.

Sauté the Vegetables

  1. Add the diced onion and bell pepper to the pot with the beef.
  2. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
  3. Add the minced garlic and cook for another minute until fragrant.

Build the Sauce

  1. Pour in the tomato sauce and diced tomatoes with their juice.
  2. Add the beef broth, water, and soy sauce.
  3. Stir in all the seasonings: Italian seasoning, paprika, salt, pepper, garlic powder, onion powder, and add the bay leaf.
  4. Mix everything well to combine.

Add the Pasta

  1. Bring the mixture to a boil over medium-high heat.
  2. Once boiling, stir in the uncooked elbow macaroni, making sure all the pasta is submerged in the liquid.
  3. Reduce heat to medium-low and cover the pot with a lid.

Simmer and Cook

  1. Let the goulash simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  2. Check the pasta for doneness. It should be tender but not mushy.
  3. If the sauce seems too thick, add a splash more water or broth. If it’s too thin, simmer uncovered for a few more minutes.
  4. Remove the bay leaf before serving.

Serve

  1. Ladle the goulash into bowls while hot.
  2. Top with grated Parmesan cheese and fresh parsley if desired.
  3. Serve immediately and enjoy!

Tips for Success

Pasta Perfection:

  • Stir the pasta occasionally while simmering to prevent sticking
  • Don’t overcook – the pasta will continue to absorb liquid as it sits
  • Add more liquid if needed during cooking

Flavor Boosters:

  • The soy sauce adds umami depth – don’t skip it!
  • Use a mix of red and green bell peppers for more color
  • Add a pinch of sugar to balance the acidity of the tomatoes
  • Let it rest for 5 minutes before serving for flavors to meld

Make It Your Own:

  • Add corn or kidney beans for extra heartiness
  • Use ground turkey or chicken for a lighter version
  • Stir in a tablespoon of Worcestershire sauce for deeper flavor
  • Add diced celery with the onions for more vegetables
  • Mix in some chili powder or cayenne for a spicy kick

Storage and Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • The pasta will absorb more liquid as it sits – add broth or water when reheating
  • Reheat on the stovetop over medium heat or microwave in 1-minute intervals
  • Can be frozen for up to 3 months; thaw in refrigerator overnight

Serving Suggestions: Serve with garlic bread, a simple green salad, or steamed vegetables. This recipe serves 6-8 people and is perfect for meal prep.

Why This Recipe Works

American goulash is different from Hungarian goulash – it’s more of a pasta dish than a stew. The one-pot method means less cleanup, and cooking the pasta directly in the sauce allows it to absorb all those delicious flavors. The combination of beef broth and tomatoes creates a rich, savory sauce that coats every piece of macaroni perfectly. It’s nostalgic comfort food at its finest!

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