One Pot American Goulash is the kind of dinner that earns a regular spot in the weeknight rotation. It is hearty, saucy, cheesy, and made with everyday ingredients. Ground beef is browned with onion, bell peppers, and garlic, then simmered with tomatoes, corn, tomato sauce, and broth. The elbow macaroni cooks right in the same pot, so it picks up the flavor of the sauce instead of being cooked separately. The result is a warm and filling meal with very little cleanup.
American goulash is different from traditional Hungarian goulash. The American version is generally built around ground beef, tomatoes, and macaroni, making it closer to a simple pasta skillet than a slow-cooked stew. It is also the sort of recipe that is easy to adjust depending on what you already have in the kitchen.
What You Can Do Better
A few small changes can make this simple dish taste much better. Brown the ground beef properly rather than just cooking it until it loses its pink color. Let the onion and bell pepper soften before adding the liquids, and stir the pasta every few minutes once it goes into the pot. This prevents the noodles from settling on the bottom and sticking.
You can also use freshly shredded cheddar instead of pre-shredded cheese if you want a smoother finish. For more flavor, add a little smoked paprika, Italian seasoning, or freshly ground black pepper. If you prefer a saucier goulash, keep a little extra broth nearby and add a splash while the pasta cooks.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef | 1 pound |
| Small onion, diced | 1 |
| Bell peppers, diced | 2 large |
| Garlic, minced | 1 tablespoon |
| Diced tomatoes | 15 ounces |
| Tomato sauce | 29 ounces |
| Corn, drained | 15 ounces |
| Chicken or beef broth | 2 cups |
| Elbow macaroni, uncooked | 2 cups |
| Cheddar cheese, shredded | 1 1/2 cups |
| Worcestershire sauce | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon, or to taste |
| Italian seasoning | 1 teaspoon, optional |
Also Read: Easy Goulash Recipe
How to Make One Pot American Goulash
1. Brown the beef and vegetables
Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef, diced onion, bell peppers, and garlic. Cook for about 6 to 8 minutes, breaking the beef apart with a wooden spoon as it cooks. Continue until the beef is browned and the vegetables have started to soften.
If there is a large amount of excess grease in the pot, carefully drain it before continuing.
2. Add the tomatoes and seasonings
Stir in the diced tomatoes, Worcestershire sauce, salt, black pepper, and Italian seasoning if using. Let the mixture cook for about 2 minutes. This short step gives the beef and vegetables a chance to absorb some of the tomato and seasoning flavor before the remaining liquid goes in.
3. Build the sauce
Add the tomato sauce, drained corn, and broth. Stir everything together and bring the mixture to a gentle simmer. Taste the liquid at this point and adjust the salt or pepper if needed.
4. Cook the macaroni in the same pot
Stir the uncooked elbow macaroni into the simmering sauce. Cover the pot and reduce the heat to medium-low. Cook for about 12 to 15 minutes, stirring every 3 to 4 minutes so the pasta does not stick to the bottom.
The exact cooking time can vary slightly depending on the pasta. When the macaroni is tender but still has a little bite, turn off the heat. If the mixture becomes too thick before the pasta is cooked, add a small splash of broth and continue cooking.
5. Add the cheese
Stir about 1 cup of shredded cheddar into the hot goulash until melted and incorporated. Sprinkle the remaining cheese over the top, cover the pot, and let it sit for 2 to 3 minutes. The trapped heat will melt the cheese without requiring another pan.
6. Rest and serve
Let the goulash stand for a few minutes before serving. The sauce will thicken slightly as the macaroni continues to absorb the liquid. Serve it hot, with a little extra black pepper or chopped parsley if you like.
Recipe Tips
- Use a large pot: The pasta expands as it cooks, so give everything enough room to simmer without overflowing.
- Stir the pasta regularly: Because the macaroni cooks directly in the sauce, it can stick to the bottom if left untouched for too long.
- Do not overcook the macaroni: The noodles continue cooking for a little while after the heat is turned off.
- Adjust the consistency: Add a small amount of broth if the goulash gets thicker than you prefer.
- Use freshly shredded cheese: It usually melts more smoothly and gives the finished dish a better texture.
Easy Variations
This recipe is flexible enough to change without losing what makes it comforting. Ground turkey can be used instead of beef for a lighter version. You can add chopped mushrooms, extra bell peppers, or a handful of spinach near the end of cooking. For a little heat, add red pepper flakes or diced jalapeño with the vegetables.
If you like a stronger tomato flavor, replace part of the broth with additional tomato sauce. For a richer finish, add a little more cheddar or mix cheddar with mozzarella. Just remember that extra cheese will also make the dish thicker and richer.
Also Read: White Chicken Chili Recipe
What to Serve With American Goulash
Because this goulash already contains meat, pasta, vegetables, and a tomato-based sauce, it works well as a complete meal. A simple green salad, roasted broccoli, green beans, or garlic bread can be served alongside it if you want something extra.
Storage and Reheating
Allow leftover goulash to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days. The macaroni will absorb more sauce as it sits, so the leftovers may be noticeably thicker the next day.
When reheating, add a splash of broth or water before warming it on the stovetop or in the microwave. Stir occasionally until heated through. This helps bring back some of the saucy texture.
One Pot American Goulash at a Glance
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 8 |
| Course | Dinner |
| Cuisine | American |
| Cooking Method | One pot |
Nutritional Information
The following nutrition information is an estimate per serving and can vary depending on the ground beef, cheese, broth, tomato products, and other brands used.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 376 kcal |
| Carbohydrates | 31 g |
| Protein | 20 g |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Cholesterol | 62 mg |
| Sodium | 1,439 mg |
| Fiber | 3 g |
| Sugars | 8 g |
| Calcium | 205 mg |
| Iron | 3.3 mg |
Also Read: Sticky Chicken Recipe
Frequently Asked Questions
Can I make American goulash ahead of time?
Yes. You can prepare it ahead and refrigerate it for several days. Keep in mind that the macaroni will continue absorbing the sauce, so add a little broth when reheating if necessary.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well in this recipe. Since it is generally leaner than ground beef, you may want to add a small amount of olive oil when browning the meat if the pot looks too dry.
Why is my goulash too thick?
The macaroni absorbs a significant amount of liquid while cooking and continues absorbing sauce after cooking. Stir in a little warm broth or water until you reach the consistency you want.
Can I use another type of pasta?
Yes, although elbow macaroni is the easiest choice because it cooks relatively quickly and holds the sauce well. Small shells or another short pasta can also work, but you may need to adjust the cooking time and liquid slightly.
Can I freeze American goulash?
Yes. Cool it completely, portion it into freezer-safe containers, and freeze it. The pasta may become softer after thawing and reheating, but the dish will still make a convenient leftover meal.
