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