Description
This classic American Goulash is comfort food at its best: tender elbow macaroni, savory ground beef, and a rich, tomatoey sauce all simmered together in one pot. It’s hearty, cozy, and budget-friendly, with just enough spice and tang to keep every bite satisfying. Perfect for busy weeknights, potlucks, or anytime you’re craving a warm bowl of nostalgia.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat if needed.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and a pinch of salt and pepper. Mix well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
- Add the uncooked elbow macaroni, stirring to distribute it evenly in the liquid.
- Reduce the heat to low, cover the pot with a lid, and simmer for 15–20 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed. Stir every few minutes to prevent the pasta from sticking to the bottom.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If using cheese, sprinkle the shredded cheddar over the top, cover the pot again, and let it sit for a few minutes off the heat until the cheese is melted and gooey.
- Serve hot, straight from the pot, with extra cheese or chopped fresh herbs if you like.
Notes
- Use lean ground beef (90% or higher) if you prefer a lighter dish with less grease to drain.
- Stirring regularly while the pasta cooks helps prevent sticking and ensures the macaroni cooks evenly in the sauce.
- If the mixture thickens too much before the pasta is fully tender, add a splash of extra broth or water, a little at a time.
- For a saucier goulash, add an additional 1/2 cup of beef broth or tomato sauce.
- Leftovers reheat very well and often taste even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups goulash
- Calories: 350 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 780 mg (approx., varies by broth and tomato products)
- Fat: 14 g (approx.)
- Saturated Fat: 6 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: American goulash, one-pot pasta, beef and macaroni, easy weeknight dinner, classic comfort food