Description
This One Pot Goulash is a hearty and comforting meal that combines ground beef, tender elbow macaroni, and a rich tomato-based sauce all cooked together in one pot for easy cleanup. Packed with Italian seasonings and melted cheddar cheese, it’s a perfect weeknight dinner that’s ready in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Seasonings and Pasta
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 2 cups elbow macaroni, uncooked
- Salt and pepper to taste
Dairy and Garnish
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon. Once browned, drain any excess fat if necessary to keep the dish from being greasy.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes until the onion is softened and the garlic is fragrant, stirring occasionally to prevent burning.
- Add Liquids and Seasonings: Stir in the beef broth, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, paprika, and crushed red pepper flakes if you’re using them. Bring the mixture to a simmer to allow the flavors to meld together.
- Add Pasta and Cook: Stir in the uncooked elbow macaroni until fully submerged in the sauce. Cover the pot and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Incorporate Cheese: Remove the pot from heat and stir in the shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy, coating the pasta evenly.
- Season and Garnish: Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley if you like, then serve the goulash hot for a comforting meal.
Notes
- Drain excess fat after browning the beef to reduce greasiness.
- You can substitute ground turkey or chicken for a lighter version.
- Adjust the crushed red pepper flakes according to your spice preference or omit for a milder dish.
- If you prefer a thicker sauce, let the goulash simmer uncovered for an extra 5 minutes.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
