This hearty one-pot goulash is the perfect cozy comfort meal for busy weeknights. Tender macaroni simmers right in a rich, tomato‑beef sauce with onions, peppers, and warm Italian seasoning. Everything cooks in one pot, making cleanup a breeze and ensuring every bite is full of flavor. Top with melty cheddar for an extra indulgent finish.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 2 cups (480 ml) beef broth
- 1 cup (about 4 oz / 115 g) elbow macaroni, uncooked
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and fully cooked through. Drain excess fat if necessary and return the beef to the pot.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 3–4 minutes, stirring often, until the vegetables begin to soften and the onions turn translucent.
- Stir in the diced tomatoes (with their juices), beef broth, elbow macaroni, tomato paste, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well so the pasta is submerged in the liquid.
- Increase heat to bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a lid and simmer for 15–20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened. Add a splash of broth or water if it becomes too thick before the pasta is done.
- Taste and adjust seasoning with additional salt and pepper if needed. If you like a cheesier goulash, sprinkle the shredded cheddar evenly over the top, cover, and let sit over low heat for 2–3 minutes, or until the cheese is melted and gooey.
- Remove from heat. Give everything a gentle stir if you want the cheese mixed in, or serve as-is with the melted cheese on top. Ladle into bowls and enjoy your comforting one-pot meal while hot.
Variation
- Swap the ground beef for ground turkey or chicken for a lighter twist without losing that cozy feel.
- Use different pasta shapes such as small shells, rotini, or mini penne just keep an eye on cooking time.
- Add extra vegetables like mushrooms, diced zucchini, or spinach stirred in at the end for more color and nutrition.
Cooking Notes
- Stir the pot every few minutes while simmering so the macaroni doesn’t stick to the bottom and cooks evenly.
- If the liquid reduces too quickly, add a small splash of broth or water and continue cooking until the pasta is just tender.
- For deeper flavor, let the browned beef cook an extra 2–3 minutes before adding the vegetables to develop some caramelization.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables to balance out the richness of the goulash.
- Offer warm crusty bread, garlic bread, or dinner rolls on the side for soaking up the savory sauce.
- Garnish with chopped fresh parsley, green onions, or a dollop of sour cream for a bright, creamy contrast.
Tips
- Pre-chop your vegetables before you start browning the beef so the recipe flows quickly and smoothly.
- Use freshly shredded cheddar instead of pre-shredded for better melting and a smoother, creamier texture.
- Make a double batch and freeze half (without the cheese topping) in airtight containers for an easy future dinner.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal (approximate)
- Protein: 22 g (approximate)
- Sodium: 750 mg (approximate)
Frequently Asked Questions
- Can I make this goulash ahead of time?
Yes. It reheats well on the stovetop over low heat or in the microwave. Add a splash of broth or water if it has thickened too much. - Can I freeze one-pot goulash?
Yes. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, adding a little liquid as needed. - Can I use gluten-free pasta?
You can, but choose a sturdy gluten-free pasta and undercook it slightly, as it can become soft more quickly. Stir gently and watch the texture closely. - How do I make it spicier?
Add red pepper flakes, a pinch of cayenne, or a diced jalapeño with the bell pepper for more heat.
Conclusion
This one-pot goulash delivers everything you want in a weeknight dinner: rich flavor, simple prep, and minimal cleanup. With tender pasta, savory beef, and a cozy tomato sauce all in one pot, it’s a hearty meal the whole table can dig into. Customize the veggies, change up the protein, or add extra cheese to make it your own.
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One Pot Goulash
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This hearty one-pot goulash is the perfect cozy comfort meal for busy weeknights. Tender macaroni simmers right in a rich, tomato‑beef sauce with onions, peppers, and warm Italian seasoning. Everything cooks in one pot, making cleanup a breeze and ensuring every bite is full of flavor. Top with melty cheddar for an extra indulgent finish.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- 2 cups (480 ml) beef broth
- 1 cup (about 4 oz / 115 g) elbow macaroni, uncooked
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and fully cooked through. Drain excess fat if necessary and return the beef to the pot.
- Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Sauté for 3–4 minutes, stirring often, until the vegetables begin to soften and the onions turn translucent.
- Stir in the diced tomatoes (with their juices), beef broth, elbow macaroni, tomato paste, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix well so the pasta is submerged in the liquid.
- Increase heat to bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a lid and simmer for 15–20 minutes, stirring occasionally, until the macaroni is tender and the sauce has thickened. Add a splash of broth or water if it becomes too thick before the pasta is done.
- Taste and adjust seasoning with additional salt and pepper if needed. If you like a cheesier goulash, sprinkle the shredded cheddar evenly over the top, cover, and let sit over low heat for 2–3 minutes, or until the cheese is melted and gooey.
- Remove from heat. Give everything a gentle stir if you want the cheese mixed in, or serve as-is with the melted cheese on top. Ladle into bowls and enjoy your comforting one-pot meal while hot.
Notes
- Use lean ground beef (85–90%) to keep the dish hearty but not greasy.
- If your broth is low-sodium, you may need extra salt; always season to taste at the end.
- The pasta will continue to soak up liquid as it sits, so if you prefer it saucier, add a bit more broth.
- This goulash thickens as it cools; a splash of broth or water will loosen leftovers when reheating.
- Grated cheese can be stirred in fully for a creamy, casserole-like texture, or left just on top for a gooey layer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 750 mg (approximate, varies with broth and salt)
- Fat: 15 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 7 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 32 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 22 g (approximate)
- Cholesterol: 70 mg (approximate)
Keywords: one pot goulash, easy goulash, beef goulash, one pot pasta, weeknight dinner, skillet meal, dutch oven recipe, comfort food