Description

This One Pot Goulash recipe is a hearty, comforting dish that combines ground beef, pasta, and a rich tomato-based sauce all cooked together in a single pot. It’s quick and easy to prepare, perfect for a satisfying weeknight meal that delivers robust flavors with minimal cleanup.

Ingredients

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

Spices and Seasonings

2 tsp Italian seasoning
1 tsp paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste

Pasta and Cheese

2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese

Garnish

Fresh parsley for garnish (optional)

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Instructions

Brown the meat: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon. Cook until no longer pink, then drain excess fat if needed.
Sauté aromatics: Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes until the onions are softened and the garlic is fragrant.
Add the 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 using. Bring the mixture to a gentle simmer.
Cook the pasta: Stir in the uncooked elbow macaroni. Cover the pot and cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed much of the liquid.
Finish with cheese: Remove the pot from heat. Stir in the shredded cheddar cheese until it melts and the sauce becomes creamy.
Season and serve: Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley if desired and serve hot.

Notes

Use lean ground beef to reduce excess grease.
For a spicier dish, increase the crushed red pepper flakes or add hot sauce.
Feel free to substitute elbow macaroni with other small pasta shapes like shells or penne.
If the pasta absorbs too much liquid before cooking through, add a splash of water or broth as needed.
Leftovers can be stored in the refrigerator for up to 3 days and reheated with a little additional broth or water to loosen the sauce.