One Pot Goulash Recipe
One Pot Goulash is the ultimate cozy, weeknight comfort – tender pasta, savory beef, and a rich tomato base all simmered together in a single pot. It’s hearty, budget‑friendly, and perfect for nights when you want big flavor with minimal cleanup!
American Goulash
Mike and I were talking about this recipe the other day, and we both instantly remembered our moms making goulash when we were kids. I’m honestly surprised I haven’t shared a version with you yet – it’s simple, classic, and full of that cozy nostalgia we all love.
I don’t have a written recipe from Mom – she was definitely the “dump everything in a pot and make magic happen” type. But lucky for you, I’ve pulled together all the details you need to make a truly delicious one‑pot goulash of your own.
Why This Recipe Works:
- Simple – everything cooks in one pot with straightforward ingredients.
- Fast – dinner’s on the table in 45 minutes or less.
- Cozy – that classic, nostalgic goulash flavor everyone loves.
- Adaptable – swap the meat, add veggies, tweak the spices… it always works.
What You’ll Need:
- olive oil
- onion and garlic
- ground beef
- lower-sodium beef broth
- tomato paste
- tomato sauce
- fire-roasted diced tomatoes
- Worcestershire sauce
- seasonings – salt, pepper, chili powder, smoked paprika, Italian seasoning
- elbow macaroni
- cheddar cheese
How to make One Pot American Goulash:
Step 1
Cook beef. In a large stock pot over medium-high heat, add olive oil. When hot, add the ground beef and onions. Crumble beef, stirring frequently, until it’s cooked through. Drain off excess fat, if desired.
Step 2
Add garlic and seasonings. Add garlic and seasonings (chili powder, smoked paprika, Italian seasoning, salt, and pepper) and stir for another minute.
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Step 3
Add liquids and seasonings. Pour in the beef broth, tomato sauce, fire-roasted diced tomatoes, and Worcestershire sauce. Stir well, and let simmer for 10 minutes or so.
Step 4
Add pasta. Then add the elbow macaroni to the pot, stir, and cook until al dente – about 6-7 minutes or so. Don’t over-cook!
Step 5
Add cheese. Add the cheese to the goulash and stir well to melt. Remove from heat.
Step 6
Serve. Serve goulash with extra cheese, if desired.
We like to serve this goulash with a simple side salad and a homemade dressing. Try our Maple Dijon Dressing, Honey Balsamic Vinaigrette, or Creamy Italian Dressing.
Recipe Tips:
- Store leftover goulash in an airtight container in your refrigerator for 3-4 days. Microwave to reheat.
- I don’t recommend freezing this goulash as the pasta will get mushy.
- You can prep this ahead up to step three (before adding pasta). Let mixture cool slightly, refrigerate, and then reheat on stove before adding the pasta and finishing the recipe.
Recipe FAQs:
No – the pasta cooks right in the same pot, which is what makes this recipe so easy.
Elbow macaroni is classic, but small shells or cavatappi work well too.
Absolutely. Just season it a bit more since turkey is milder.
If your beef is higher‑fat, yes – drain most of it. If it’s lean, you can skip that step.
Yes. It reheats well, though you may want to add a splash of broth when warming it up because the pasta continues to absorb liquid.
You can, but the pasta will soften a bit after thawing. It’s still tasty, just not as firm.
In addition to onion, bell peppers, mushrooms, or zucchini all work great and cook down nicely in the sauce.
Other Weeknight Dinner Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
One Pot Goulash Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion – chopped
- 2 pounds ground beef
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 24 oz. lower-sodium beef broth – or more
- 2 Tablespoons tomato paste
- 30 oz. tomato sauce
- 30 oz. fire-roasted diced tomatoes
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 12 oz. elbow macaroni
- 8 oz. shredded cheddar cheese
Instructions
- Cook beef. In a large stock pot over medium-high heat, add olive oil. When hot, add the ground beef and onions. Crumble beef, stirring frequently, until it’s cooked through. Drain off excess fat, if desired.
- Add garlic and seasonings. Add garlic and seasonings (chili powder, smoked paprika, Italian seasoning, salt, and pepper) and stir for another minute.
- Add liquids and seasonings. Pour in the beef broth, tomato sauce, fire-roasted diced tomatoes, and Worcestershire sauce. Stir well, and let simmer for 10 minutes or so.
- Add pasta. Then add the elbow macaroni to the pot, stir, and cook until al dente – about 6-7 minutes or so. Don’t over-cook!
- Add cheese. Add the cheese to the goulash and stir well to melt. Remove from heat.
- Serve. Serve goulash with extra cheese, if desired.
Notes
- Store leftover goulash in an airtight container in your refrigerator for 3-4 days. Microwave to reheat.
- I don’t recommend freezing this goulash as the pasta will get mushy.
- You can prep this ahead up to step three (before adding pasta). Let mixture cool slightly, refrigerate, and then reheat on stove before adding the pasta and finishing the recipe.
Just like my mom used to make! 😉