Easy One-Pot American Goulash
This hearty, comforting dish is a weeknight favorite—quick to make, uses simple ingredients, and cooks all in one pot. It’s the classic American “goulash” or “slumgullion,” featuring ground beef, tomatoes, and elbow macaroni.
Ingredients
· 1 tbsp olive oil
· 1 lb ground beef (85/15 works well)
· 1 medium yellow onion, chopped
· 1 green bell pepper, chopped (optional)
· 3 cloves garlic, minced
· 2 cups water
· 1 (15 oz) can tomato sauce
· 1 (15 oz) can diced tomatoes, undrained
· 1 (6 oz) can tomato paste
· 1 tbsp Worcestershire sauce
· 2 tsp Italian seasoning
· 1 ½ tsp paprika (sweet or smoked)
· 1 tsp salt, plus more to taste
· ½ tsp black pepper
· 2 cups dry elbow macaroni (about 8 oz)
· 1 cup shredded cheddar cheese, for serving (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain excess fat if desired.
- Sauté Veggies: Add the chopped onion and bell pepper (if using) to the pot with the beef. Cook for 4-5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Build the Sauce: Stir in the water, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Bring to a boil.
- Cook the Pasta: Once boiling, stir in the dry elbow macaroni. Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Rest and Serve: Remove from heat. Let it sit, covered, for 5 minutes to allow the sauce to thicken further. Taste and adjust seasoning with salt and pepper. Serve hot, topped with shredded cheddar cheese if desired.
Tips for Success
· Don’t Drain All the Fat: Leaving a little fat from the beef adds flavor.
· Pasta Note: The pasta cooks directly in the sauce, absorbing its flavor. Make sure there’s enough liquid—if it looks too dry while cooking, add a splash of water or beef broth.
· Customize It: Add a pinch of red pepper flakes for heat, or swap the Italian seasoning for 1 tsp dried oregano and 1 tsp dried basil.
· Storage: Keeps well in an airtight container in the refrigerator for 3-4 days. The pasta will continue to absorb liquid, so add a little broth or water when reheating.
Enjoy your simple, cozy meal