Welcome to your new favorite weeknight meal! This classic American goulash recipe is the ultimate warm and comforting dish, perfect for busy evenings. It features tender ground beef, savory tomato sauce, and macaroni noodles, all cooked together in a single pot. Get ready to enjoy a hearty, flavorful meal with minimal cleanup, making this one-pot goulash recipe a true kitchen hero.
Table of Contents
Why You’ll Love This Goulash Recipe
This easy goulash recipe is about to become a staple in your cooking rotation for so many great reasons:
- Quick and Easy: It’s ready to serve in under 40 minutes, perfect for those hectic weeknights.
- One-Pot Wonder: Everything cooks in one pot, which means significantly less cleanup for you.
- Budget-Friendly: Made with simple, affordable pantry staples, it won’t break the bank.
- Family Favorite: This hearty, comforting dish is a guaranteed crowd-pleaser for all ages.
- Versatile: Easily adapt it with different proteins, vegetables, or cheeses to suit your taste.
Goulash Recipe Ingredients
To make this delicious goulash recipe, you’ll need a handful of accessible ingredients that come together to create incredible flavor. Each component plays a vital role in building this comforting dish.
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 green bell pepper, diced
- 2 lbs. lean ground beef
- 3 tsp garlic, minced
- 2 (15 oz) cans tomato sauce
- 2 (15 oz) cans petite diced tomatoes
- 3 cups beef broth
- 3 tbsp Worcestershire sauce
- 2 tsp seasoned salt
- 2 tbsp Italian seasoning
- 3 bay leaves
- 2 cups uncooked elbow macaroni noodles
- 1 cup shredded sharp cheddar cheese, for serving
Notes & Substitutions
We use lean ground beef to minimize excess grease, but any ground meat works. Petite diced tomatoes offer a smoother sauce, but regular diced tomatoes are fine. For the pasta, elbow macaroni is traditional, but small shapes like ditalini or small shells are great too. Feel free to swap green bell pepper for red or yellow for a sweeter note. If you don’t have seasoned salt, use a blend of salt, paprika, and garlic powder. For a vegetarian take on this goulash, use plant-based ground meat and vegetable broth.
Equipment
You won’t need many special tools to make this delightful ground beef goulash. Here’s what you’ll need:
- A large Dutch oven or a deep, heavy-bottomed skillet for cooking.
- A sturdy wooden spoon or spatula for stirring.
- A cutting board and a sharp knife for prepping your vegetables.
- A cheese grater if you’re shredding your own cheese.
How To Make Goulash Recipe
This easy goulash recipe comes together beautifully in just a few straightforward steps. Follow along, and you’ll have a delicious, comforting meal ready in no time.
Step 1: Sauté Aromatics and Beef
- First, heat the olive oil in your large Dutch oven or deep skillet over medium-high heat. Add the diced onion and green bell pepper to the pot and sauté them for about 5-7 minutes until they begin to soften. Next, add the lean ground beef to the pot, breaking it apart with your spoon. Cook the beef until it’s completely browned and no pink remains. For safety, it’s crucial to ensure that ground beef reaches a proper internal temperature during cooking. The USDA recommends checking the safe minimum internal temperature for ground meat to prevent foodborne illness. Carefully drain any excess fat from the pot and return it to the stovetop. Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant.
Step 2: Combine Liquids and Seasonings
- Now, pour in the tomato sauce, petite diced tomatoes, and beef broth into the pot with the beef and vegetables. Add the Worcestershire sauce, seasoned salt, Italian seasoning, and bay leaves. Stir all the ingredients well to combine them thoroughly, ensuring everything is evenly mixed.
Step 3: Add Pasta and Simmer
- Next, stir in the uncooked elbow macaroni noodles directly into the mixture. Bring the entire contents of the pot to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Cover the pot partially with a lid, allowing some steam to escape. Let the goulash cook for approximately 20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Continue cooking until the macaroni is tender and most of the liquid has been absorbed, creating a rich sauce.
Step 4: Finish and Serve
- Once the pasta is perfectly cooked, carefully remove and discard the bay leaves from the pot. If desired, stir in about half of the shredded sharp cheddar cheese directly into the hot goulash for extra creaminess. Taste the dish and adjust any seasonings as needed; you might want a pinch more salt or a dash of black pepper. Serve the American goulash hot, topped with additional shredded cheddar cheese if you like.
Pro Tips & Troubleshooting
Mastering this goulash is easy with these helpful tips:
- Preventing Mushy Pasta: Always stir occasionally and check the pasta’s tenderness often. Overcooking will make the noodles soft and mushy.
- Flavor Boost: Don’t skip the Worcestershire sauce; it adds a crucial layer of savory depth. A pinch of sugar can also balance the acidity of the tomatoes beautifully.
- Thickening the Sauce: If your goulash sauce is too watery, simply uncover the pot during the last 5-10 minutes of simmering to allow more liquid to evaporate.
- Adding Heat: For a bit of a kick, stir in a dash of red pepper flakes or a few drops of your favorite hot sauce with the seasonings.
- Ensuring Even Cooking: Stirring regularly, especially after adding the pasta, prevents the macaroni from clumping together or sticking to the bottom of the pot.
Serving, Storage, and Variations
Your hearty goulash is a complete meal on its own, but here are some ideas to make it even better.
Goulash Recipe Serving Suggestions
Serve this comforting American goulash with a side of warm, crusty bread or garlic bread for dipping into the delicious sauce. A simple green salad with a light vinaigrette makes a perfect fresh counterpoint. You can also top individual servings with a dollop of sour cream or a sprinkle of fresh parsley for an extra flourish.
Storage Instructions
Allow any leftover goulash to cool completely before storing it. Transfer the cooled goulash into an airtight container and refrigerate it for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months.
Reheating Tips
When you’re ready to enjoy leftovers, reheat the goulash on the stovetop over medium-low heat or in the microwave. If the goulash has thickened too much in the refrigerator, add a splash of beef broth or water to thin it out to your desired consistency.
Recipe Variations
- Creamy Goulash: For an extra rich and creamy texture, stir in about 4 ounces of cream cheese or a half cup of sour cream at the very end of cooking, until melted and smooth.
- Veggie Boost: Enhance the nutrition and color by adding frozen corn, peas, or finely diced carrots along with the liquids.
- Spicier Version: Use a can of Rotel diced tomatoes with green chilies instead of regular diced tomatoes for a pleasant, mild heat.
- Cheese Variations: Feel free to experiment with different cheeses like shredded mozzarella, Colby Jack blend, or even a smoky provolone for unique flavor twists.
Nutrition
This satisfying goulash recipe offers a robust meal that is both hearty and fulfilling. Here’s a quick look at the nutritional breakdown per serving, helping you make informed choices while enjoying a delicious meal.
| Nutrient | Amount |
|---|---|
| Calories | 388 kcal |
| Sugar Content | 2 g |
| Sodium Content | 918 mg |
| Fat Content | 24 g |
| Saturated Fat | 10 g |
| Carbohydrate | 20 g |
| Fiber Content | 2 g |
| Protein Content | 22 g |
| Cholesterol | 76 mg |
| Serving Size | 1 serving |
FAQ
Got questions about making the perfect American goulash? We’ve got answers!
To clarify, the culinary world often distinguishes between a one-pot pasta dish like this and its European counterpart. You can learn more about the key differences between American and Hungarian goulash.
What’s the difference between American Goulash and Hungarian Goulash?
American goulash is a one-pot pasta dish with ground beef and tomatoes, while Hungarian goulash is a slow-cooked stew with larger chunks of meat, potatoes, and lots of paprika.
Can I make this goulash ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge and reheat gently, adding a splash of broth if needed.
Why is my goulash bitter/watery/bland?
If bitter, add a pinch of sugar. If watery, simmer uncovered longer. If bland, adjust seasonings like salt, Italian seasoning, or a dash more Worcestershire sauce.
What kind of pasta works best in goulash?
Elbow macaroni is traditional and holds the sauce well. Other small pasta shapes like ditalini, small shells, or even rotini can also be great choices for this classic recipe.
Conclusion
And there you have it, a truly comforting and easy American goulash recipe that’s sure to become a new family favorite. This one-pot wonder delivers rich, savory flavors with minimal effort and cleanup, making it perfect for any busy weeknight. We hope this classic ground beef goulash brings warmth and joy to your kitchen. Give it a try soon, and please share your comments or any delicious variations you discover!
The Best One-Pot American Goulash Recipe
Equipment
- large pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup onion diced
- 1 cup green bell pepper diced
- 2 lbs. ground beef lean
- 3 tsp garlic minced
- 2 15 oz cans tomato sauce
- 2 15 oz cans petite diced tomatoes
- 3 cups beef broth
- 3 tbsp Worcestershire Sauce
- 2 tsp seasoned salt
- 2 tbsp Italian Seasoning
- 3 bay leaves
- 2 cups macaroni noodles uncooked
- 1 cup cheddar cheese shredded
Instructions
Instructions
- Heat olive oil in a large pot, then cook onion, bell pepper, and ground beef until no longer pink. Drain excess fat, then add garlic and stir for 30 seconds.
- Stir in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasonings, bay leaves, and macaroni noodles. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is tender (about 20 minutes).
- Remove bay leaves and stir in shredded cheddar cheese just before serving.