One pot American goulash is the comfort food many of us grew up on: lean ground beef, tender elbow macaroni, and a savory tomato sauce all cooked together in a single pot. It is cozy, budget-friendly, and ready in about 50 minutes with minimal cleanup.
Unlike the Hungarian stew of the same name, American goulash is a simple pasta skillet dinner made with pantry staples. The macaroni cooks right in the sauce, soaking up the beefy tomato flavor, so you never need to boil a separate pot of water. This recipe makes six generous servings and reheats beautifully, which makes it a favorite for busy families and meal prep.
Table of Contents
Why This Works
Cooking the pasta in the sauce is the secret. As the macaroni simmers, it releases starch that thickens the liquid into a glossy sauce that clings to every noodle. Beef broth gives the base more depth than water, and the combination of tomato sauce and diced tomatoes provides both smooth body and little pockets of texture.
Lean ground beef keeps the sauce from turning greasy, and a spoonful of Worcestershire sauce adds the savory background note that makes the dish taste like it has simmered all day. Italian seasoning and a bay leaf do the rest of the work.
Ingredients
- 1 lb lean ground beef (90/10)
- 1 large shallot or small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cup beef broth
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes, undrained
- 2 tsp Italian seasoning
- 1 bay leaf
- 2 cup elbow macaroni, uncooked (about 8 oz)
How to Make One Pot American Goulash
1. Brown the beef. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and chopped shallot and cook, breaking the meat into small crumbles, until the beef is browned and no pink remains. Drain off any excess fat.
2. Add the garlic and seasoning. Stir in the garlic, Worcestershire sauce, salt, and pepper and cook for about 1 minute until fragrant.
3. Add the liquids. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add the Italian seasoning and bay leaf and stir well.
4. Simmer the sauce. Bring the pot to a boil, reduce the heat to medium-low, cover, and simmer for about 10 minutes, stirring occasionally, to blend the flavors.
5. Cook the pasta. Stir in the elbow macaroni and press it under the liquid. Cover and simmer for 12 to 15 minutes, stirring often so the noodles do not stick, until the macaroni is tender. Lower the heat if the sauce starts to bubble hard near the end.
6. Finish. Remove the bay leaf and let the goulash rest for about 5 minutes so the sauce thickens. Taste and adjust the salt and pepper. If it looks too thick, stir in a splash of broth or water.
How to Serve
Ladle the goulash into bowls and top with shredded cheddar or grated Parmesan and chopped parsley. Crusty bread, garlic toast, or a crisp green salad makes the meal feel complete. If you enjoy this style of one-pot pasta, try the cheesy chili mac or the hearty easy classic chili.
You can also compare this skillet version with our old fashioned goulash and the classic goulash recipe to find the style your family likes best.
How to Store and Reheat
Cool the goulash and refrigerate it in an airtight container within 2 hours of cooking. It keeps for up to 3 days. You can also freeze it for longer storage, though the pasta softens a bit. Thaw overnight in the refrigerator. The pasta continues to absorb liquid as it sits, so add a splash of broth or water when reheating on the stove or in the microwave, and stir until steaming hot.
Tips and Variations
Cook the beef thoroughly. The FDA safe food handling guide lists 160 degrees F as the safe internal temperature for ground beef, and the sauce should be hot all the way through before you serve it.
Swap the beef for ground turkey, which needs to reach 165 degrees F, or use ground Italian sausage for more flavor. Add diced green bell pepper with the onion for extra vegetables. For a smoky note, stir in a teaspoon of paprika. Any short pasta works in place of elbow macaroni, including small shells, rotini, or ditalini, but check the pasta a few minutes early because cooking times vary. Top with cheese in the last minute and cover the pot so it melts.
FAQ
What is the difference between American goulash and Hungarian goulash?
Hungarian goulash is a paprika-spiced beef stew with potatoes. American goulash is a pasta dish with ground beef and tomato sauce and is usually much simpler.
Can I make this in a Dutch oven?
Yes. A Dutch oven holds heat well and works great for the whole recipe. Use medium heat and stir often when the pasta goes in.
Why is my goulash too soupy or too thick?
If it is soupy, simmer uncovered for a few more minutes. If it is thick, stir in a little broth. The sauce also thickens as it rests.
Can I use gluten-free pasta?
Yes. Choose gluten-free elbow macaroni and check it a few minutes early, because gluten-free pasta can turn soft quickly. Use gluten-free Worcestershire sauce as well.
Can I freeze American goulash?
Yes. Freeze it in airtight containers, then thaw in the refrigerator and reheat with a splash of broth to loosen the sauce.
One Pot American Goulash with Beef and Macaroni
Ingredients
Main Ingredients
- 1 lb lean ground beef (90/10)
- 1 large shallot or small onion chopped
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 cup beef broth
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes undrained
- 2 tsp Italian seasoning
- 1 bay leaf
- 2 cup elbow macaroni uncooked, about 8 oz
Instructions
Cooking
- Brown the beef and shallot in a large deep skillet or Dutch oven over medium-high heat, breaking the beef into crumbles. Drain excess fat.
- Stir in the garlic, Worcestershire sauce, salt, and pepper and cook about 1 minute.
- Add the broth, tomato sauce, diced tomatoes, Italian seasoning, and bay leaf and stir well.
- Bring to a boil, reduce the heat to medium-low, cover, and simmer about 10 minutes.
- Stir in the macaroni, cover, and simmer 12 to 15 minutes, stirring often, until tender.
- Remove the bay leaf, rest about 5 minutes, and adjust the seasoning. Add a splash of broth if too thick.
