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One Pan Goulash

American-style goulash — ground beef, elbow macaroni, and tomato simmered together in a single pot and finished with melted cheddar.

Details
Source Family recipe
Cuisine American
Servings 6
Prep Time 10 minutes
Cook Time 25 minutes
Storage Fridge 3-4 days • Freeze 2 months • Reheat with a splash of broth to loosen

Ingredients

Meat & Aromatics

Ingredient Imperial Metric
Ground beef 1 lb 450 g
Onion, small, diced 1 1
Garlic, minced (or 1 tsp garlic powder) 2-3 cloves 2-3 cloves

Seasonings

Ingredient Imperial Metric
Italian seasoning 2 tsp 4 g
Paprika 1 tsp 2 g
Onion powder 1 tsp 2 g
Garlic powder 1 tsp 3 g
Salt and black pepper to taste to taste

Liquids & Pasta

Ingredient Imperial Metric
Beef broth 2 cups 480 ml
Tomato sauce 1 can (15 oz) 1 can (425 g)
Diced tomatoes 1 can (14.5 oz) 1 can (410 g)
Worcestershire sauce 2 tbsp 30 ml
Elbow macaroni, uncooked 2 cups 200 g

Finish

Ingredient Imperial Metric
Cheddar cheese, shredded 1½-2 cups 170-225 g
Fresh parsley, chopped 1 tbsp 4 g

Instructions

Brown the Beef

  1. In a large pot over medium heat, cook the ground beef and diced onion, breaking up the meat, until the beef is browned and the onion is soft, about 7-8 minutes. Season lightly with salt and pepper.
  2. Add the garlic and stir for 30 seconds, until fragrant.

Build the Sauce

  1. Add the Italian seasoning, paprika, onion powder, and garlic powder. Stir to coat the beef.
  2. Pour in the beef broth, tomato sauce, diced tomatoes, and Worcestershire sauce. Mix well and bring to a boil.

Cook the Pasta

  1. Stir in the elbow macaroni. Cover, reduce to a simmer, and cook for 10-12 minutes, stirring once or twice, until the pasta is tender.

Finish

  1. Turn off the heat. Stir in most of the shredded cheddar, reserving some for garnish, and stir until melted.
  2. Top with the remaining cheese and the chopped parsley, and serve.

Notes

  • Skip the onion. No time to dice? Leave out the fresh onion and lean on the onion powder for an even quicker meal.
  • Midwestern style. Replace all the seasonings with one packet of onion dip mix for a richer, savory flavor.
  • Extra creamy. Stir ¼ cup (60 g) cream cheese in with the cheddar at the end.
  • Not Hungarian goulash. This is the American one-pot macaroni version, unrelated to the paprika-heavy Hungarian stew.
  • Leftovers thicken. The pasta keeps absorbing liquid in the fridge — add a splash of broth when reheating.